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
tejaksw Posted: 03/31/09