About this recipe:A beautiful tender and mouthwatering casserole, so full of flavour. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice, mash or couscous. My family couldn't get enough of this and were fighting to book the leftover bit for lunch the next day. A real success.
4 tablespoons plain flour
Salt and pepper
6 thick veal shanks
2 onions, roughly chopped
2 big carrots, chopped
2 sticks celery, chopped
2 garlic cloves, finely sliced
300ml chicken stock
1 (400g) tin chopped tomatoes
2 tsp fresh oregano or 1 tsp dried oregano
1 bay leaf
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Method Prep:10min › Cook:8hr › Ready in:8hr10min
Measure the flour onto a plate and season with salt and pepper, to taste. Toss the meat in the seasoned flour.
Melt the butter in a frying pan over a medium heat and seal the meat, so it's just brown.
Place the prepared vegetables in the bottom of the slow cooker and put the browned meat on top of the vegetables. Pour the tinned tomatoes over the meat and pour over the stock. Add the bay leaf and fresh oregano. If using dried oregano, wait until 1 hour before the end of cooking time before adding it.
Cook for 8 hours on Low setting or 4 hours on High and a couple more on low.