|  | | | Braised Veal Shanks
with White Bean Tomato Sauce and Saffron Orzo |
| | | 5 Tbs. |
Olive Oil | 2 Tbs. | unsalted butter | 6 Large 2 /12 |
thick veal shanks | 1 1/2 cup | chopped onions | 1 cup | chopped carrot | 1 cup | chopped celery | 4 each | garlic cloves | 2 each | fresh thyme sprigs | 5 large | Parsley sprigs | 1 large lemon | remove the zest only | 15 to 19 oz | can of White beans rinsed and drained. | 1 each 28 oz | can plum tomatoes, drained and chopped | 1 cup |
dry white wine | 2 cups | Chicken stock | |
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| | | | For the gremolata | 1/4 cup parsley | chopped fine |
1 Tbs. | Freshly grated lemon zest | 1 1/2 tsp. | minced garlic |
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| | | - In a kettle 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, and the remaining 3 tablespoons oil, and in it cook the onion, carrot, celery and garlic, the bay leaves,
and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened.
- Return the shanks
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