Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
Cover and cook on LOW setting for 8 to 10 hours.
Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
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|Serving Size: 1 Serving (592g)|
|Recipe Makes: 4|
|Calories from Fat: 176 (31%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 170.7mg||53 %|
|Sodium 471.4mg||16 %|
|Potassium 1322.9mg||35 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 36g|
|Protein 49.9g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 569
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