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Wine Braised Veal Shanks

3-tbsp all-purpose flour
-tsp salt
-tsp pepper
8-pieces veal shanks (1 -inch thick about 4 -lbs)
4-tsp extra virgin olive oil
1-onion, chopped
4-cloves garlic, minced
1-tsp crumbled dried rosemary
-cup white wine
-cup chicken stock (low sodium)
1-tsp grated lemon zest
-cup pitted & halved green olives 
1-tbsp lemon juice
1-tbsp capers
2-tbsp fresh parsley, chopped

In shallow dish, stir together the flour and half of the salt & pepper
Tie kitchen string around each veal shank to hold together
Press the veal shanks into the flour mixture to coat
Reserve remaining flour
In a skillet, heat 1-tbsp of the oil over medium-high heat
Brown the veal in batches and transfer to slow cooker
Drain the fat from the skillet and add remaining oil
Fry the onion, garlic, rosemary and remaining salt & pepper over medium heat until soft, about 5 minutes
Scrape into slow cooker
Add wine, stock and lemon zest to slow cooker
Cover and cook on low for 6-8 hours until tender
Add olives, lemon juice and capers
Whisk remaining flour with 3-tbsp water
Stir into slow cooker
Cover and cook on high for 15 minutes or until thickened
Sprinkle with parsley

Makes 8 servings