If you are using a slow cooker, turn it on high setting and preheat the insert with some boiling water.

In either your Dutch oven or your frypan place the oil and turn on high heat

Pat the meat portions dry with absorb, season them and dust each shank portion with flour. Shake off excess flour. Adjust the heat.

Place both portions in the hot oil. Seal until golden brown before turning. You need to achieve a similar colour on the other side as well as the edges of the shanks.

Place the sealed shanks in the slow cooker (after draining the hot water) or on the side so you can cook the onion, carrot, celery and garlic in the frypan or Dutch oven. Add a little extra olive oil if needed

Sweat the vegetables for about 6 minutes; a little colour is OK. Do not scorch or burn the vegetables.

Add the cooked vegetables to your slow cooker or add back the veal shanks to the Dutch oven

De-Glaze the frypan with white wine and add to the slow cooker. You are now finished with the frypan. Alternatively add the wine to the Dutch oven

Adjust the Dutch oven heat to medium

Add the tomato paste, tomatoes, stock, thyme and bay leaf.

Bring the Dutch oven to the boil; turn down to lowest heat setting. Give it a stir before covering the Dutch oven

Do the same with the slow-cooker.

The cooking time will vary – depending on thickness. Allow 1 – 11/2 hours for either pot, stirring occasionally. After 1 hour test the meat and then every 10 – 15 minutes. Naturally expect the slow cooker to take a little longer than the Dutch oven

When tender (but not falling of the bone) take out. Take out the bay leaf. Reduce the sauce if necessary. Check seasoning

Stir in the chopped parsley. Ready