Braised Veal Shanks with Tomato, White Beans, and Basil

Braised Veal Shanks with Tomato, White Beans, and Basil


Serves 4 - 6


Beans, ¾ pound frozen or fresh beans or ½ pound dried white haricot, cannelloni, or Great Northern beans (soaked overnight, if dried)
1 carrot, trimmed, peeled, and cut in half
2 medium onions cut in half through the roots
1 head garlic, cut crosswise to expose the cloves
1 bay leaf
4 sprigs thyme
10 black peppercorns
Spring Stock [or other stock] or water, to cover
2 tablespoons butter
Coarse or kosher salt
Freshly ground black pepper


Veal - 4 veal shanks (about 2 pounds)
Coarse or kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 onion, sliced thin
2 bay leaves
2 tablespoons all-purpose flour
1 cup white wine
6 ripe tomatoes, cut in half and seeded
2-3 branches basil leaves, torn into small pieces,
3 cups Spring Stock [or other stock] or water, more if needed




1. If you are making this dish with dried beans, place them in a bowl, cover them with water, and soak them overnight. Drain and rinse them, picking out any bad beans or stones before proceeding with the recipe. 2. Put the beans in a medium saucepan. Cover with water and bring to a boil. Drain and rinse the beans once more. Add the beans back to the pan along with the carrot, onion, garlic, bay leaf, thyme, and pepper-corns. Pour stock over the beans, covering them by 4 inches (this allows room for evaporation). Place the pan over high heat and bring to a boil. Reduce the heat and simmer for 50 to 60 minutes, until the beans are just tender, not mushy, and yet no longer chalky. Taste one to see. Drain, and discard the herbs and vegetables. Stir in the butter and season the beans with salt and pepper. You should always season beans after cooking. If you salt their cooking liquid, the skins will be tough.
3. Prepare the veal shanks:  Season them with salt and pepper. In a heavy braising pot or deep flameproof casserole fitted with a lid, large enough to fit the shanks in one layer, heat the oil over medium-high heat. Sauté the veal shanks on all dies, browning them well, 10 to 15 minutes. Remove the shanks to a plate.
4. Reduce the heat to medium-low and add the onion and bay leaves. If you have electric heat, you may want to do this off the heat because your stove will take a while to cool to a temperature that won’t char the onions. Soften them slightly until translucent and wilted, stirring them in the oil in the pan, 2 to 3 minutes. Sprinkle in the flour and stir vigorously to coat the onion and cook the flour. Pour in the wine and bring it to a boil. Reduce by half.
5. Place the veal back in the pot, add the tomatoes and half the basil, and pour in the stock until it is about 3/8 inch below the top of the veal shanks. Add more stock if necessary. Bring to a low boil, and then reduce the heat so the liquid is just percolating. Cover and braise the veal until it is extremely tender, 1 to 1 1/4 hours.
6. Turn the veal once or twice while braising so it cooks evenly, and add the beans when you think the veal is just about done, so they can absorb some of the braising liquid and soften a touch more, about 10 minutes. The veal is done when it appears to be pulling away from the bone and when the tines of a fork slide in and out of the meat without any difficulty. Taste the braising sauce for seasoning, adding salt and freshly ground black pepper as desired. Sprinkle over the remaining basil.
7. To serve:  Place a veal shank on each of four individual shallow bowls or plates. Using a slotted spoon, spoon some beans and tomato over the shanks, and then spoon over some sauce. Serve. If you have leftover beans and sauce, you can make soup by adding more veal stock and some blanched green beans and beet greens.