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Categories:
onions white wine sugar thyme black pepper balsamic vinegar veal chicken broth red pepper tomatoes garlic Pasta cannellini beans fresh basil lemon zest
Viewed: 46 - Published at: 4 years agoIngredients
- 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) can diced 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
Method
- 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.
