Braised Veal Shanks with Romano Beans
Photograph by James Carrier
SERVES 6
TIME About 3 1/2 hours
Ingredients
6 veal shanks (4 1/2 to 5 lbs. total), fat trimmed, rinsed and patted dry
2 tbsp. kosher salt
3 tbsp. olive oil
1 cup each dry white wine and 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 tsp. freshly ground black pepper
2 1/2 tbsp. tomato paste
2 tbsp. minced garlic
1 tbsp. each grated orange peel and lemon peel
4 cups chicken broth
1 lb. romano beans, rinsed and cut into 1-in. pieces
1 tbsp. butter
Roasted Grapes (recipe follows)
1 tbsp. chopped fresh sage
Directions
1. Preheat oven to 325&#deg;. Sprinkle shanks with salt. Pour oil into a large roasting pan over medium-high heat. Add shanks; cook, turning once, until richly browned on two sides, 10 to 12 minutes; transfer to a plate.
2. Add wine and vinegar and bring to a boil; cook, stirring to loosen browned bits, until liquid is almost evaporated, 5 to 8 minutes. Add vegetables, ginger, 3 tbsp. thyme, bay leaves, pepper, tomato paste, garlic, citrus peels, broth, and shanks. Cover pan with foil.
3. Bake until meat is very tender when pierced, 2 1/2 to 3 hours.
4. Meanwhile, in a large pan over high heat, bring 3 qts. water to a boil. Add beans; cook until barely tender to bite, 1 to 2 minutes. Drain, place in ice water until cool, and drain again.
5. Transfer shanks to a plate; cover with foil. Remove bay leaves and skim fat from pan. Working in batches, pur#eacute;e liquid and vegetables in a blender.
6. Melt butter in a large frying pan over medium-high heat. Add beans, grapes, sage, and remaining thyme; stir until hot. Place each shank in a bowl; top with sauce and bean mixture.
Roasted grapes
In a large baking pan, mix 1 lb. red seedless grapes, 1 tbsp. olive oil, 2 tsp. fresh thyme leaves, and 1/4 tsp. each salt and freshly ground black pepper. Bake in a 400&#deg; oven, shaking pan occasionally, until grapes are beginning to blister, 15 to 18 minutes.
PER SERVING OF VEAL SHANKS, INCLUDING GRAPES 525 cal., 31% (162 cal.) from fat; 54 g protein; 18 g fat (4.3 g sat.); 39 g carbo (5.6 g fiber); 2,421 mg sodium; 177 mg chol.
Serve with Stone Paddock “Scarlet” Red Blend 2007 (Hawkes Bay, New Zealand)
