Braised Veal Shanks with White Beans & Kale

🧂 Ingredients

• 500 grams veal shanks

  about 2 cross-cut shanks (1lb or so)
• 3.5 cups presoaked white beans

  about 700 grams / 25oz
• 1 cup kale

  or spinach, frozen or fresh
• 600 ml water

  about 2.5 cups
• 1 bouillon cube

  low-sodium
• 0.5 cup white wine
• 3 tablespoons oil

  vegetable or olive
• 2 teaspoons flour
• 4 shallots

  finely sliced
• 3 cloves garlic

  finely sliced
• 4 sprigs fresh thyme
• 2 teaspoons black pepper
• 2.5 teaspoons salt

Instructions

• 1 Presoak the white beans for at least 8 hours or overnight.
• 2 Preheat oven to 165 C / 330 F.
• 3 Dissolve the bouillon cube in the water.
• 4 Finely slice the shallots and garlic.
• 5 Sprinkle the veal evenly on all sides with 1 teaspoon of the salt then with all
  of the flour.
• 6 Heat the oil in the pot on medium-high to high heat. Sear the veal on all sides
  until lightly golden brown then remove it from the pot and set aside in a plate.
• 7 Add the garlic and shallots to the pot and sauté a few minutes until softened,
  aromatic and beginning to brown lightly.
• 8 Pour the white wine into the hot pan all at once to deglaze. Allow it to simmer
  until most of the steam has evaporated and then put in the beans, kale, thyme,
  the rest of the seasonings and the water. Give it a stir to combine everything
  evenly then place the veal shanks back in the pot.
• 9 Cover and put in oven for 2 hours. After 2 hours everything should be nicely
  golden and the veal shanks should be very tender. If not, then uncover and
  continue roasting another 30 minutes - add another half cup water if the liquid
  reduces so much that the stew is sticking.
• 10 When ready remove from oven, allow to cool for 5-10 minutes and then taste and
  adjust seasoning to your preference (maybe you want more salt or black pepper).

Nutrition Info