Braised Veal Shanks with Romano Beans

Ingredients

• 1 tablespoon butter 
• 1 cup carrots peeled chopped
• 1 cup cider vinegar 
• 5  bay leaves dried
• 1 cup cooking wine dry white
• 4 cups fat-skimmed chicken broth 
• 0.3 cup ginger fresh minced
• 1 tablespoon sage fresh chopped
• 0.3 cup thyme leaves fresh
• 2 tablespoons garlic minced
• 6 servings roasted grapes 
• 1 teaspoon fresh-ground pepper 
• 2 tablespoons kosher salt 
• 1 tablespoon orange peel and lemon peel grated
• 3 tablespoons olive oil 
• 2 cups onions chopped
• 1 pound romano beans rinsed cut into 1-inch pieces
• 2.5 tablespoons tomato paste 
• 6  veal shanks dry rinsed fat trimmed ()

Equipment

• bowl
• frying pan
• oven
• blender
• roasting pan
• aluminum foil
• tongs

Directions

1. Sprinkle shanks with kosher salt.
2. 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.
3. Add wine and vinegar and bring to a boil; cook until liquid is almost evaporated, stirring to loosen browned bits, 5 to 8 minutes.
4. 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).
5. Bake in a 325 oven until meat is very tender when pierced, 2 1/2 to 3 hours.
6. Meanwhile, in a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.
7. Add beans; cook until crisp-tender to bite, 1 to 2 minutes.
8. Drain, place in ice water until cool, and drain again.
9. With tongs, transfer shanks to a plate; cover with foil.
10. Remove bay leaves and skim fat from pan. Working in batches, pure liquid and vegetables in a blender.
11. Melt butter in a 10- to 12-inch pan over medium-high heat.
12. Add beans, grapes, sage, and remaining thyme; stir until hot, 3 minutes.
13. Place each shank in a bowl; top with sauce and bean mixture.