The recipe said to cook on low for 8 hours or until tender. Good thing I checked on the veal after about 5 hours because the sauce had evaporated and was beginning to burn to the bottom of the slow cooker. I added some chicken stock to resurrect it and turned the slow cooker to warm until dinner time, which was 5 hours later. The dish had a burned taste. This was a new Rival crockpot with low, high and warm settings.
Asian-Spiced Veal Shanks
Slow cooking gives the meat a rich, mahogany-hued glaze. Serve over rice.
Yield: 6 servings (serving size: about 3 ounces veal and 1/4 cup sauce)
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Amount per serving
- Calories: 217
- Fat: 6.3g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.1g
- Protein: 29.7g
- Carbohydrate: 9g
- Fiber: 0.9g
- Cholesterol: 112mg
- Iron: 1.7mg
- Sodium: 532mg
- Calcium: 59mg
- 1 tablespoon canola oil
- 6 (8-ounce) veal shanks, trimmed
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 cups (1-inch) slices green onions
- 3 tablespoons sliced peeled fresh ginger
- 8 garlic cloves, crushed
- 1 star anise
- 1/4 cup rice wine vinegar
- 2 tablespoons water
- 2 tablespoons sugar
- 1 teaspoon grated orange rind
- 2 tablespoons fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon crushed red pepper
- 1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle veal with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned. Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks.
- 2. Reduce heat to medium. Add onions, ginger, garlic, and star anise to pan; cook 3 minutes. Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates. Place ginger mixture in cooker. Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender.
- 3. Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Remove veal from bones; shred meat with 2 forks. Discard bones. Serve veal with cooking liquid.
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