Braised Veal Shanks With White Bean And Tomato Sauce Recipe

Braised Veal Shanks With White Bean and Tomato Sauce

From astrochef 15 years ago

A Big Hit at Lord H's Birthday Dinner Guests include Frank Sinatra in the spring of 1992

In a pan heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate.
Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened.
Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil.
Braise the mixture, covered, in the middle of a preheated 350°F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered.
Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce,
purée half the vegetable mixture and stir the purée into the remaining vegetable mixture.)
Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.
Make the gremolata.
In a small bowl stir together the parsley, the zest, and the garlic.

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lunasea ate it and said...
Thank you for such a delightful recipe. It sounds so delicious. :) Vickie
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22566 15 years ago
Hanson's Bio~~an interesting read.

Thank-you for this very nice recipe.

Kind Regards
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astrochef London, GB

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Reviewed by 1 people

Thank you for such a delightful recipe. It sounds so delicious. :) Vickie

lunasea in Orlando loved it