Place the shanks bone-side up so the marrow will stay put, and you can enjoy it along with the meat at dinner.
4 (10-ounce) crosscut veal shanks, tied with butcher's twine
Ground black pepper
1 / 2 cup flour
2 tablespoons olive oil, divided
2 yellow onions, finely chopped
2 cloves garlic, finely chopped
1 (14-ounce) can diced tomatoes
1 cup dry white wine
1 cup water
2 bay leaves
1 sprig fresh rosemary
2 (14-ounce) cans cannellini beans, rinsed and drained
2 tablespoons finely chopped fresh basil leaves
1. Preheat oven to 325 degrees. Sprinkle veal shanks with salt and pepper. Dredge in flour. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown shanks until golden on both sides, about 8 minutes total. Transfer to a plate.
2. Lower heat to medium. Put remaining olive oil in pan. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Stir in tomatoes, wine, water, bay leaves and rosemary and bring to a boil, stirring up brown bits from bottom of pot. Place veal shanks on top of liquid, making sure bone is facing up so marrow doesn't drain out during cooking. Cover and place in oven until tender and falling off bone, about 21 / 2 hours.
4. Remove shanks from pot and cover with foil to keep warm. Stir beans into sauce and heat through. Season with salt and pepper.
5. Spoon bean mixture into 4 shallow soup bowls. Place a veal shank on top of each portion. Sprinkle with basil and serve immediately.
Makes 4 servings.