Veal Shanks with Mushrooms, Slow Cooker

Slow Cooker Veal Shanks

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.


  • 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


  • 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.


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

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