Submitted by Libby Della-Maddalena
- 4 cross-cut veal shanks
- Pinch of salt
- Plain flour for dusting
- 4 table spoons olive oil
- 1 onion sliced
- 2 cans peeled tomato's
- 1 large orange juiced
- 1 cup red wine.
- Dust veal shanks with the flour. Heat oil in a pan and saut the veal shanks 2 at a time on both sides (taking care not to damage the marrow in the center). Remove the shanks and put them in your slow cooker.
- In the same oil saut the onion until transparent then add the tomato's, breaking them up with a wooden spoon while cooking. Cook over high heat so that the tomato's reduce. Pour in your orange juice and your red wine and stir.
- Pour in into your slow cooker over your shanks and put on high for 6-8 hours.
- I had mine with brown rice but you can also have it with mashed potato.
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