I know I have written about this recipe before but this time it was exceptionally delicious. I prepare veal shanks almost the same way as oxtails. In this instance instead of using sofrito I used diced red tomatoes, garlic and white wine. I think browning the lightly floured and seasoned meat prior to slow cooking in this dish is especially important, as is deglazing the pan with a little wine and/or broth and adding to crockpot. I also made a very simple marinara sauce that, when the shanks were cooked (six hours on high in the crock pot), I infused with about a cup of the sauce from the crockpot. I served this dish over cappellini, which really complimented the complexity and richness of the main dish. See my previous post for details: https://anniesday.com/2020/12/07/grabbing-the-bull-by-the-horns/
Enjoy!
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Wow. Annie! Outstanding!!
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It was sooooo good! Give it a try!
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Hi, Thanks a ton for the valuable piece. I am getting it hard to make a perfect measurement of the salt. Can you help?
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Hi – I would suggest that you liberally salt the meat depending on the size of the chop. You want good coverage so that the meat browns up nicely and picks up all the flavor. Let me know how it turns out!
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It looks so exceptionally delicious.
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it was so yummy!
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