Scott Staples
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
MAKES: 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • Bake in a 325° oven until meat is very tender when pierced, 2 1/2 to 3 hours.

  • 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.

  • With tongs, transfer shanks to a plate; cover with foil. Remove bay leaves and skim fat from pan. Working in batches, purée liquid and vegetables in a blender.

  • 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.

Source

Restaurant Zoe, Seattle, WA

Nutrition Facts

525 calories; calories from fat 31%; protein 54g; fat 31g; saturated fat 4.3g; carbohydrates 39g; fiber 5.6g; sodium 2421mg; cholesterol 177mg.
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