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Ingredients

• 2 tablespoons  olive oil
• 4   veal shank cross cuts (2 pounds) or 1-1/2 pounds boneless beef short ribs
• 1/4 teaspoon  pepper
• 1   large onion, chopped
• 3 cloves  garlic, minced
• 1 10-1/2-ounce can  condensed chicken broth
• 8   new potatoes, halved
• 1-1/2 cups  cubed, peeled butternut squash (1- to 1-1/2-inch cubes) (about 1 pound unpeeled)
• 1 10-ounce package  frozen Brussels sprouts
• 1 tablespoon  prepared horseradish
• 2 tablespoons  cornstarch
• 2 tablespoons  water
•   Snipped parsley (optional)

Description

Use Your Slow Cooker To Make These Italian-style Veal Shanks. The Squash And Brussels Sprouts Add Some Variety To This Classic Dish.

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