Braised Veal Shanks With Romano Beans

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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