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Make-ahead Mediterranean herbed shanks

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  • Prep Time30 mins
  • Total Time30 mins
  • Makes6 to 8 servings
*PLUS Cooking time: 2 minutes

Ingredients

  • 4 tbsp vegetable oil

  • 2 kg or about 8 veal shanks

  • 1/2 cup all-purpose flour

  • 2 large onions, coarsely chopped

  • 1 large head garlic, cloves separated and peeled

  • 796-mL can whole or diced tomatoes

  • 2 284-mL cans chicken broth

  • 2 cups white wine

  • 1/2 cup kalamata olives, preferably pitted

  • 1 tsp dried basil

  • 1 tsp dried thyme leaves

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 5 carrots, sliced

  • 2 cups fresh green beans, trimmed

  • 1/4 cup coarsely chopped fresh parsley, or basil

Instructions

  • Heat 2 tablespoons (30 mL) of oil in a large wide-bottomed saucepan set over medium heat. Nick edges of shanks to prevent curling during cooking. Place flour in a plastic bag. Add a few shanks at a time and toss until lightly coated. Save remaining flour. Place shanks in oil and cook over medium heat until browned on all sides, about 20 minutes. Brown only 3 or 4 shanks at a time. Add more oil if needed.

  • When all shanks have been removed, pour fat from pan leaving only a light coating, or if pan has no fat, add a little oil. Add onions and whole garlic cloves. Sauté until onions have softened, about 5 minutes. Sprinkle with remaining flour and stir until evenly absorbed. Add tomatoes including juice, broth, wine, olives and seasonings. Return shanks to pan. Cover and bring to a boil.

  • Meanwhile, cut carrots into 1/2-inch (1-cm) pieces. Add carrots to boiling mixture. Reduce heat to low and cover. Simmer until veal is fork tender and almost coming away from bone, from 2-1/2 to 3 hours.

  • Remove shanks to a large warm platter and cover to keep warm. Increase heat to medium-high and boil mixture, uncovered and stirring often, until slightly thickened, about 10 minutes. Stir in green beans. Continue bubbling until beans are tender-crisp, about 5 minutes. Add parsley or basil. Pour sauce over shanks and serve.

Nutrition (per serving)

Calories 393, Protein 33.4g, Carbohydrates 23.1g, Fat 18.6g, Fibre 4.1g.

Homey shanks are braised in tomato sauce until the meat is fork tender and the sauce is full-flavored.

Make ahead

Braise shanks until tender to the end of Step 3. Cover and refrigerate for up to 3 days or freeze. Then reheat shanks in sauce and proceed.

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