This is the perfect recipe for when the weather is cold. Although I recommend cooking this in the oven, you can if you want cook yours in a slow cooker/crockpot.
1 1/2lbs Veal Roast or Shanks
3 Tablespoons Olive Oil
Juice of 1 Lemon
1/2 Teaspoon Freshly Ground Black Pepper
1 Yellow Onion – Diced
1 Celery Stalk – Diced
1 Medium Sized Carrot – Diced
14.5oz Can Diced Tomatoes
1/4 Cup Hot Water
Preheat your oven to 375 degrees Fahrenheit.
Take the veal roast or the shanks and place them in a heavy roasting pan in a single layer.
Now sprinkle over the top the olive oil, lemon juice and pepper, then cover them with the onion, celery, carrot and tomatoes.
Take some tin foil and use this to cover the veal and place in the oven to allow the meat to cook for 1 1/2 hours or until the veal meat begins fall off the bone.
Next you need to remove the tin foil that has been covering the meat and allow it to cook in the oven for a further 30 minutes.
If you need to towards the end of the cooking time add the hot water to help make the gravy.
Once cooked remove and serve to your guests with seasonal vegetables of your choice.