Braised Veal Shanks, Milan Style - cooking recipe

Ingredients

4 lbs veal shanks
1/4 cup all-purpose flour
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 garlic clove, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Preparation

Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oilabout 20 minutes, turning occasionally, until brown on all sides; drain.
Place veal in 5 to 6 quart slow cooker. Mix remaining ingredients; pour over veal.
Cover and cook on low heat setting 8-10 hours or until veal is very tender and pulls away from bones.
Remove veal and vegetables from cooker, using slotted spoon; place on serving plate. Skim fat from juices in cooker. Pour juices over veal and vegetables.