Braised Veal Shanks with Romano Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 veal shanks (4 1/2 to 5 lb. total), fat trimmed, rinsed and patted dry |
2 tablespoons kosher salt |
3 tablespoons olive oil |
1 cup dry white wine |
1 cup cider vinegar |
2 cups chopped onions |
1 cup each chopped carrot, leeks, fennel, and peeled celery root |
1/4 cup minced fresh ginger |
1/4 cup fresh thyme leaves |
5 dried bay leaves |
1 teaspoon fresh-ground pepper |
2 1/2 tablespoons tomato paste |
2 tablespoons minced garlic |
1 tablespoon each grated orange peel and lemon peel |
4 cups fat-skimmed chicken broth |
1 pound romano beans, rinsed and cut into 1-inch pieces |
1 tablespoon butter |
roasted grapes |
1 tablespoon chopped fresh sage |
Directions:
1. Sprinkle shanks with kosher salt. Pour olive oil into a 6- to 8-quart ovenproof pan or a 13- by 16-inch roasting pan over medium-high heat. When hot, add shanks in a single layer (work in batches if necessary). Cook, turning until richly browned on two sides, 10 to 12 minutes total; transfer to a plate.
2. Add wine and vinegar and bring to a boil; cook until liquid is almost evaporated, stirring to loosen browned bits, 5 to 8 minutes. Add vegetables, ginger, 3 tablespoons thyme, bay leaves, pepper, tomato paste, garlic, orange and lemon peels, broth, and shanks. Cover pan (with foil if using a roasting pan).
3. Bake in a 325° oven until meat is very tender when pierced, 2 1/2 to 3 hours.
4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans; cook until crisp-tender to bite, 1 to 2 minutes. Drain, place in ice water until cool, and drain again.
5. With tongs, transfer shanks to a plate; cover with foil. Remove bay leaves and skim fat from pan. Working in batches, purée liquid and vegetables in a blender.
6. Melt butter in a 10- to 12-inch pan over medium-high heat. Add beans, grapes, sage, and remaining thyme; stir until hot, 3 minutes. Place each shank in a bowl; top with sauce and bean mixture.
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