Ingredients:

4 x 3-inch thick slices of veal shank
1 large sweet onion
4 cloves garlic
2 cups red wine
1 tin chopped plum tomatoes
2 cups good beef broth (or if you\’re really lucky, substitute veal glaze)
1 teaspoon lemon or orange zest
salt
pepper
1/4 cup flour
fresh parsley

Instructions

Brown the shanks on either side in a bit of olive oil in a heavy frying pan. Pop them into your slow cooker.In the same frying pan, gently saute your onions and garlic until soft. pour the red wine into the pan and use a spatula to scrape all the good brown bits off the bottom of the pan into the red wine.Pour the contents of the pan into the slow cooker.Add all the rest of the ingredients.
If you’re making this ahead to be cooked later, just pop the whole slow-cooker insert into the fridge.
When you’re ready to make your braised veal shanks, turn the slow-cooker on low and let it go for 6 to 8 hours.

When it’s ready, use a large slotted spoon to gently remove the shanks from the sauce and set the shanks aside on a plate.Pour the sauce into a saucepan, bring to the boil and thicken with a a bit of flour that’s been shaken in a jar with some red wine or beef stock.

To serve, place the shanks in a bowl and top with the nice gravy and some fresh parsley.served with a basic gremolata of lemon, parsley and garlic. It’s also nice on top of a pile of fresh polenta or grits.

1 cup chopped fresh parsley