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Braised Veal Shanks With Romano Beans

By Sunset
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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

Roasted grapes

1 tablespoon chopped fresh sage

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