Prep 30 mins
Cook 2 hrs 30 mins
From Cooking Light Magazine. A hearty meal that needs only a salad and some crusty bread.
- 4 cups onions, vertically sliced
- 1 1⁄2 cups dry white wine, divided
- 1 tablespoon sugar
- 2 teaspoons dried thyme, divided
- 1⁄2 teaspoon black pepper, divided
- 3 tablespoons balsamic vinegar
- 4 veal shanks (10 oz. each - 1 1/2 inches thick)
- 3 cups fat-free low-sodium chicken broth
- 1⁄2 teaspoon crushed red pepper flakes
- 1 (14 1/2 ounce) candiced tomatoes with basil, garlic and oregano
- 4 garlic cloves, minced
- 1⁄2 cup tubetti pasta (small, tube-shaped pasta)
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 1⁄4 cup fresh basil, sliced
- 2 teaspoons lemon zest
- Combine onion, 1/2 cup wine, sugar, 1 teaspoons thyme and 1/4 teaspoons black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
- Sprinkle the veal with 1/4 teaspoons black pepper. Add 1 cup wine, 1 teaspoons thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover and reduce heat and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
I preapared this for our Sunday lunch and enoyed this eating outside on the patio (we had a wonderful warm autumn day). For this recipe I used only fresh herbs substituting the oregano with marjoram.The meat was super tasty and tender and the caramelized onions amazing.Thanks a lot for this festive dish!