Braised Veal Shanks with Romano Beans

Braised Veal Shanks with Romano Beans
Photo by James Carrier

Ingredients

  • 1 tablespoon chopped fresh sage
  • 2 ½ tablespoons tomato paste
  • 1 teaspoon fresh-ground pepper
  • 1 cup dry white wine
  • 4 cups fat-skimmed chicken broth
  • 1 tablespoon butter
  • 2 tablespoons minced garlic
  • + 12 more ingredients
    • 5 dried bay leaves
    • 6 veal shanks (4 1/2 to 5 lb. total), fat trimmed, rinsed and patted dry
    • 1 tablespoon each grated orange peel and lemon peel
    • Roasted grapes
    • 2 tablespoons kosher salt
    • 3 tablespoons olive oil
    • 2 cups chopped onions
    • 1 pound romano beans, rinsed and cut into 1-inch pieces
    • 1 cup each chopped carrot, leeks, fennel, and peeled celery root
    • ¼ cup minced fresh ginger
    • 1 cup cider vinegar
    • ¼ cup fresh thyme leaves

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 t...

View full recipe at My Recipes

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