Braised Veal Shanks With Romano Beans

• 6 veal shanks (4 1/2 to 5 lb. total), fat trimmed, rinsed and patted dry
• 2 tablespoons kosher salt
• 3 tablespoons olive oil
• 1 cup dry white wine
• 1 cup cider vinegar
• 2 cups chopped onions
• 1 cup each chopped carrot, leeks, fennel, and peeled celery root
• 1/4 cup minced fresh ginger
• 1/4 cup fresh thyme leaves
• 5 dried bay leaves
• 1 teaspoon fresh-ground pepper
• 2 1/2 tablespoons tomato paste
• 2 tablespoons minced garlic
• 1 tablespoon each grated orange peel and lemon peel
• 4 cups fat-skimmed chicken broth
• 1 pound romano beans, rinsed and cut into 1-inch pieces
• 1 tablespoon butter
• 1 tablespoon chopped fresh sage

1. Sprinkle shanks with kosher salt. Pour olive oil into a 6- to 8-quart ovenproof pan or a 13- by 16-inch roasting pan over medium-high heat. When hot, add shanks in a single layer (work in batches if necessary). Cook, turning until richly browned on two sides, 10 to 12 minutes total; transfer to a plate.
2. Add wine and vinegar and bring to a boil; cook until liquid is almost evaporated, stirring to loosen browned bits, 5 to 8 minutes. Add vegetables, ginger, 3 tablespoons thyme, bay leaves, pepper, tomato paste, garlic, orange and lemon peels, broth, and shanks. Cover pan (with foil if using a roasting pan).
3. Bake in a 325u0b0 oven until meat is very tender when pierced, 2 1/2 to 3 hours.
4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans; cook until crisp-tender to bite, 1 to 2 minutes. Drain, place in ice water until cool, and drain again.
5. With tongs, transfer shanks to a plate; cover with foil. Remove bay leaves and skim fat from pan. Working in batches, puree liquid and vegetables in a blender.
6. Melt butter in a 10- to 12-inch pan over medium-high heat. Add beans, grapes, sage, and remaining thyme; stir until hot, 3 minutes. Place each shank in a bowl; top with sauce and bean mixture.

veal, kosher salt, olive oil, white wine, cider vinegar, onions, carrot, fresh ginger, thyme, bay leaves, freshground pepper, tomato paste, garlic, lemon peel, chicken broth, romano beans, butter, fresh sage

Taken from www.myrecipes.com/recipe/braised-veal-shanks-with-romano-beans (may not work)