Braised Veal Shanks with White Beans & Kale

Braised Veal Shanks with White Beans & Kale

These braised veal shanks with white beans and greens are the definition of effortless elegance at the dinner table. Just 15 minutes prep and a long braise for beautifully tender shanks that have all the stick-to-your-ribs comfort you're craving.

Course Main Course

Cuisine Fusion, International, Italian

Keyword Beef, One Pot Meal, Veal

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 454kcal

Equipment

heavy bottomed pot with lid that can go from stovetop to oven Dutch oven or similar cast iron casserole pot is a good option. See equipment note for other options.

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

Presoak the white beans for at least 8 hours or overnight.
Preheat oven to 165 C / 330 F.
Dissolve the bouillon cube in the water.
Finely slice the shallots and garlic.
Sprinkle the veal evenly on all sides with 1 teaspoon of the salt then with all of the flour.
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.
Add the garlic and shallots to the pot and sauté a few minutes until softened, aromatic and beginning to brown lightly.
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.
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.
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