4pcs 2” thick Veal shanks
4 T Flour
Taste Salt and Pepper
2TBSP Olive Oil for searing
1 Btl Terrapin Ridge Pot Roast Slow Cooker Sauce
3 Large Carrots Peeled & Diced Large
3 Parsnips Large Peeled & Diced Large
3 Turnips Peeled Peeled & Diced Large
1 Onion Roughly Chopped
Preheat oven 300*F.
Dredge shanks in flour seasoned with the salt & pepper. Sear in hot braising pan or dutch oven until browned on both sides. Remove shanks and set aside. Add the root vegetables and cook until beginning to soften. Add your meat back into the pan with the vegetables and the entire bottle of sauce. Cover tightly and cook for approximately 3 hours or until veal is fork tender. Check mid way through cooking to ensure there is still liquid in the pan. If it is almost gone, add water and continue to cook.