Veal Shanks With Mushrooms Slow Cooker Recipes

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SLOW COOKER VEAL SHANKS RECIPE



Slow Cooker Veal Shanks Recipe image

This slow cooker veal shanks, or osso buco, cooked in a tomato gravy until fork-tender. The recipe is as simple as adding everything to your slow cooker with no sauteing or searing required.

Provided by Veena Azmanov

Categories     Dinner     Lunch     Main Course

Time 6h10m

Number Of Ingredients 18

4 lbs Veal shanks ((1 lb each) )
3 sprigs Thyme
3 springs Rosemary
1 tsp Garlic powder
2 tbsp Onion powder
2 tbsp Balsamic vinegar
2 tbsp Tomato paste
1 tbsp Mustard paste
2 tbsp Honey
2 tbsp Cooking oil
1 tsp Cumin powder
1 tbsp Smoked paprika ((I used hot but sweet works too) )
14 oz Crushed tomatoes (canned)
1 cup Chicken broth
1 tsp Salt
1 tsp Pepper
1 tsp Cornstarch
¼ cup Water

Steps:

  • Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, there will be excess gravy. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
  • Liquid ingredients - In a measuring cup combine all the liquid ingredients - garlic and onion powder, balsamic vinegar, tomato paste, mustard paste, crushed tomatoes, honey, broth, oil, salt, and pepper. Pro tip - You can also add all these ingredients directly into the slow cooker. For the purpose of the video, I did it in a measuring cup.
  • Place the veal shanks, thyme, and rosemary in the slow cooker or crockpot. Then, pour the liquid ingredients over the veal shanks. Lightly stir to ensure the liquid goes under the shanks.
  • Cover and cook. You can slow cook on low for 8 hours or slow cook on high for 4 to 5 hours.
  • Make a slurry with cornstarch and water. Then, add it to the slow cooker. Cook another 30 to 60 minutes. Pro tip - In the video, I removed the meat out before adding the slurry. This is a great way to prevent overcooking the meat as well as reducing excess liquid. But, you can also add the slurry directly with the meat in the pot.
  • Garnish with chopped parsley over steamed rice or mashed potatoes.

Nutrition Facts : Calories 341 kcal, Carbohydrate 13 g, Protein 45 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 170 mg, Sodium 714 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving

VEAL AND MUSHROOM STEW



Veal and Mushroom Stew image

A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!

Provided by Cadillacgirl

Categories     Veal

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 17

2 1/2 lbs stewing veal, cubed
1/3 cup flour
2 tablespoons vegetable oil
2 tablespoons butter
1 onion, chopped
3 leeks, chopped (white and light green parts only!)
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 1/2 cups chicken stock
4 cups mushrooms (small button or cremini)
2 cups shiitake mushroom caps
2 tablespoons lemon juice
1/2 cup whipping cream
1/4 cup fresh parsley, chopped

Steps:

  • Trim veal. In a large plastic bag, shake the veal with flour to coat.
  • In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
  • Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
  • Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
  • Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
  • In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
  • Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!

SLOW COOKER OSSO BUCO



Slow Cooker Osso Buco image

A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.

Provided by janzjewelz

Categories     World Cuisine Recipes     European     Italian

Time 8h50m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and pepper to taste
6 (1 inch) thick slices veal shank, sliced for osso buco
2 tablespoons butter
2 tablespoons olive oil
2 onions, roughly chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 ¼ cups chicken stock
1 (14 ounce) can diced tomatoes
2 teaspoons chopped fresh oregano
1 bay leaf

Steps:

  • Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
  • Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
  • Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g

VEAL SHANKS WITH MUSHROOMS AND ROSEMARY



Veal shanks with mushrooms and rosemary image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 11

4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1/4 pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups
1/2 cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons chopped fresh or dried rosemary

Steps:

  • Preheat oven to 375 degrees.
  • Dredge the pieces of shank in flour seasoned with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
  • Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
  • Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 3 grams

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