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
Description
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