• Step 1

  Season veal with salt and pepper. Dust with flour; pat off excess.

• Step 2

  Heat oil in large braising pan on MED-HIGH until oil faintly smokes; add meat, turning to brown both sides, about 10 min total. Transfer to 6-8 qt slow cooker and discard all but about 1 Tbsp drippings from pan.

• Step 3

  Reduce heat to MED. Add celery, onions and garlic; cook 3 min, stirring frequently. Add wine; stirring to loosen browned bits from bottom of pan, simmer 3-5 min to reduce wine to syrupy consistency.

• Step 4

  Add tomatoes; cook 3-5 min until reduced slightly. Add broth to large bowl; slowly whisk in 1-2 Tbsp (or more) flour until no clumps remain. Add broth mixture to pan; cook 10 min. Add mushrooms and herbs.

• Step 5

  Pour sauce over meat; cook on HIGH 4-5 hours or on LOW 8-9 hours, until tender. Skim fat from surface of sauce and discard.

• Step 6

  Remove meat from slow cooker, serve sauce over meat.

Note: When servings & ingredients are modified, nutrition & directions may vary.