Make-ahead Mediterranean herbed shanks

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.