Braised Veal Shanks - Cuisinart PSC-650C Instruction Booklet

6 sprigs parsley
6 veal shanks (about 4 - 4½ pounds
total), about 1¼ inches (3.12 cm)
thick, 3-3½ inches (7.5 - 8.75 cm) in
diameter, tied
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground
black pepper
½ cup (125 ml) unbleached,
all-purpose flour
1 tablespoon (15 ml) extra virgin
olive oil
1 tablespoon (15ml) unsalted butter
1 pound (454 g) onions, peeled and
chopped
8 ounces (227 g) carrots, peeled and
chopped
Remove leaves from the parsley, reserving stems. Chop leaves; reserve.
Season veal with salt and pepper; dust lightly with flour, shaking off excess. Heat
olive oil and butter in a 12-inch (30 cm) Cuisinart
When hot, add the veal shanks and cook for 4 to 5 minutes on each side, until nicely
browned. Remove and reserve.
Add the chopped onions, carrots, shallots, celery, garlic, and herbes de Provence to
the skillet. Cook over medium-low heat until onions and shallots are translucent and
vegetables are slightly softened, about 5 minutes.
Place cooked vegetables in the ceramic pot of the Cuisinart
with the drained diced tomatoes, vermouth, chicken stock, bay leaf, lemon zest, and
reserved parsley leaves and stems. Stir to combine. Top vegetable mixture with the
browned veal shanks in a single layer. Cover and press the On/Off button to turn
the unit on. Set time to 6 to 8 hours and press Low; Slow Cooker will automatically
switch to Warm when cooking time has elapsed.

Braised Veal Shanks

Makes 6 servings
e
8 ounces (227 g) shallots, peeled and
chopped
4 ounces (113 g) celery, peeled and
chopped
4 garlic cloves, peeled and chopped
4 teaspoons (20 ml) herbes de Provence,
divided
1 can [15 ounces (425 g)] diced
tomatoes, drained
½ cup (125 ml) dry white vermouth
½ cup (125 ml) nonfat, low-sodium
chicken stock
1 bay leaf
1 strip lemon zest
® skillet over medium-high heat.
& S
ntr É eS auceS
6 
1
® Slow Cooker along
(continued)