Braised Veal Shanks with Romano Beans
James Carrier
How to Make It
Step 1
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.
Step 2
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).
Step 3
3
Bake in a 325° oven until meat is very tender when pierced, 2 1/2 to 3 hours.
Step 4
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.
Step 5
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.
Step 6
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.
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
1 tablespoon chopped fresh sage
Directions
Step 1
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.
Step 2
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).
Step 3
3
Bake in a 325° oven until meat is very tender when pierced, 2 1/2 to 3 hours.
Step 4
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.
Step 5
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.
Step 6
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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