November 17th, 2016
from SkinnyTaste Fast and Slow. Copyright © 2016 by Gina Homolka
Heat a medium nonstick skillet over medium heat. Add the oil, onion, carrots, celery, garlic, and 1⁄4 teaspoon of the salt. Cook, stirring, until soft, 8 to 10 minutes. Add the tomato paste, stir, and cook 1 minute before transferring to a slow cooker.
Add the crushed tomatoes, broth, 1⁄4 teaspoon of the salt, and pepper to taste to the slow cooker. Stir well.
Wipe out the skillet and set it over medium-high heat. Season the veal shanks with the remaining 1⁄2 teaspoon salt and pepper to taste. Add to the skillet and cook until browned on all sides, 3 to 4 minutes per side. Nestle the shanks into the sauce and vegetables in the slow cooker and add the thyme and rosemary.
Cover and cook on high for 4 hours or on low for 8 hours. Discard the thyme and rosemary sprigs. Serve garnished with the parsley.