| 1.0 lb | Beans, Cannellini |
| 2.0 TBSP | Oil, Olive |
| 4.0 lb | Veal Shanks |
| 2.0 each | Onion |
| 2.0 stalk | Celery |
| 2.0 each | Carrot |
| 6.0 clove | Garlic |
| 1.5 cup | Wine, Red |
| 1.5 cup | Stock, Chicken |
| 1.5 cup | Tomatoes |
| 3.0 TBSP | Tomato Paste |
| 1.0 tsp | Thyme |
| 1.0 each | Bay Leaves |
Soak beans overnight
Heat pan over medium high, add oil, brown shanks on all sides (do in
batches, don't crowd)
Remove shanks, add onion, celery, and carrots. Cook for 5 - 10 minutes
till cooked
Add garlic - cook 2 more minutes
Deglaze with the wine
Add drained beans and remaining ingredients. Return shanks to pot.
Bring to simmer, reduce heat to low (put in oven at 200)
simmer till meat tender and beans done (3 - 4 hours)
Season with salt and pepper.