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Braised Veal Shanks With White Bean Tomato Sauce

Nutrition per serving    (USDA % daily values)
CAL
632
FAT
84%
CHOL
146%
SOD
25%

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Ingredients for 6 servings

5 tablespoons olive oil

2 tablespoons unsalted butter

6 large 2-inch-thick veal shanks (about 4 1/2 pounds), each patted dry and tied securely with kitchen string to keep the meat and bone attached

1 1/2 cups chopped onion

1 cup chopped carrot

1 cup chopped celery

2 garlic cloves

2 bay leaves

2 fresh thyme sprigs or 1 teaspoon crumbled dried thyme

5 large parsley sprigs plus additional parsley sprigs for garnish

two 2-inch strips of lemon zest removed with a vegetable peeler

a 15- to 19-ounce can white beans, rinsed and drained

a 28-ounce can plum tomatoes, drained and chopped

1 cup dry white wine

2 cups chicken broth

1/4 cup finely chopped parsley leaves

1 tablespoon freshly grated lemon zest

1 1/2 teaspoons minced garlic, or to taste

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