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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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