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Veal Shank with Balsamic Onions and White Beans

4.8(23)

For a low-fat entrèe, be sure to remove all visible fat and membrane from the veal shanks. Tie them to retain a nice shape.

by Epicurious·published 2004-08-20

Servings

Serves 4

Total time

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Calories / serving

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Ingredients (13)

serves

2 large onions, halved, slicedonion
1 tablespoon sugarsugar
2 teaspoons dried thyme, crumbledthyme
1 1/2 cups dry white winewhite-wine
3 tablespoons balsamic vinegar*
4 medium veal shanks (about 1 3/4 pounds), well trimmed
2 cups canned unsalted chicken broth
1 14 1/2-ounce can Italian stewed tomatoestomato
4 large garlic cloves, pressedgarlic
1 teaspoon dried crushed red pepperbell-pepper
1 15-ounce can Great Northern white beans, undrained
1/4 cup sliced fresh basilbasil
Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.

Instructions (3 steps)

01Heat dutch oven over medium heat. Add onions and sprinkle with sugar and 1 teaspoon thyme. Season generously with salt and pepper. Stir to mix. Add 1/2 cup wine. Cover and cook until onions are very soft, about 25 minutes, stirring occasionally. Add vinegar and cook until liquid evaporates and onions are caramelized, about 14 minutes, stirring frequently. Transfer all but 1/2 cup onions to bowl. Season veal with salt and pepper and add to onions in pan. Add broth, tomatoes with liquid, garlic, red pepper, remaining 1 cup wine, and remaining 1 teaspoon thyme. Partially cover and simmer, turning occasionally, 1 hour 15 minutes. Uncover; cook until veal is very tender, about 45 minutes.

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Not rich — missing servings, total time, or calories.