Veal Shanks with Mushrooms, Slow Cooker
This is one of the rare time that I brown the meat and veggies before adding to the slow cooker. In this case it’s worth the extra step.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 2 servings 1x
- Category: Beef & Veal
- Method: Slow Cooker
Ingredients
Scale
- 3 veal shanks
- 8 small shallots, cut in half
- 2 cloves garlic, minced
- 4oz (250gr) mushrooms, chopped
- 1 rib celery, chopped
- 1 tsp paprika
- 1 tsp instant coffee
- 1 tsp oregano
- 1 tsp parsley
- 2 tbs tapioca
- 1/2 cup (4oz, 120ml) beef stock
- 1/2 cup (4oz, 120ml) dry sherry
- 1 tbs olive oil
- optional – if needed: 2 tsp instant tapioca or 1 tbs cornstarch
Instructions
- Heat 1 tbs oil in a large skillet. Add veal and brown on all sides. Remove to slow cooker.
- Sprinkle veal with tapioca.
- Add shallots, mushrooms, celery, garlic, paprika to skillet and sauté briefly.
- Add stock, sherry, herbs, coffee, and simmer briefly, stirring well.
- Pour over veal.
- Cover and cook, low heat, 6 – 7 hours.
- Check 30 minutes before serving and if sauce needs to be thickened add 2 tsp instant tapioca or 1 tbs cornstarch dissolved in 2 tbs water.
- When ready, remove to a platter and serve.
Notes
Coffee adds a deep color and depth of flavor to this dish.
Small onions can be substituted for the shallots.
Keywords: veal shanks, slow cooker
