Have I told you lately how much I love crock pots? These fantastic little slowcookers are making a huge comeback in my house right now. I personally don't know of any easier way to make a more moist and tender piece of meat. This rich sauce, succulent meat and healthy, veggie mixture was to die for. Sprinkle on some gremolata and you've literally died and gone to heaven. And since this dish didn't eat up too much time, a lot more could be spent on the side, a super tasty, al dente risotto with wild mushrooms. One word – amazing!
My husband put 2 cups of vermouth (usually white wine but vermouth is a fine substitute), 3 cups of chicken broth, 1 can of stewed tomatoes, 1 can of tomato paste, garlic, 2 bay leaves, 2 to 3 sprigs of rosemary and thyme and 4 veal shanks into the slowcooker. 5 hours later, he added chopped celery, carrots and onion and cooked for another 3 hours.
For the gremolata, simply mix together chopped garlic, lemon zest and parsley (my husband actually used cilantro since that's all we had).
Serve with a wild mushroom risotto – cut up an onion, fry with butter, add 1.5 cups of arborio rice, stir for a few minutes, add thyme. Heat 4 cups of chicken broth, ladle into rice slowly, stirring. Add dried, wild mushrooms. Continue to ladle chicken broth. Cook until al dente. Add parmesan cheese at the end and stir.