Braised Veal Breast with White Beans
|Meaty veal breast||4 Pound, bone in|
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Lemon zest strip||1 , cut into strips (Zest Only, No Pith)|
|Canned whole italian-style tomatoes with juice||16 Ounce (1 Can)|
|Basil sprig/1 teaspoon dried italian seasoning||2 , mixed with other herbs|
|Thyme sprig/1 teaspoon dried italian seasoning||2 , mixed with other herbs|
|Marjoram sprig/1 teaspoon dried italian seasoning||2 , mixed with other herbs|
|Canned cannellini beans||20 Ounce, drained, rinsed (Italian, White Beans, 1 Can)|
In a large skillet, brown the veal on all sides in hot oil.
Put the veal in a roasting pan about 3 inches larger all around than the meat.
Meanwhile, heat the oven to 350° F.
In the same skillet, slowly saute the onion, carrot, celery, and garlic until softened.
Scoop the vegetables into the roasting pan.
Pour in the tomatoes, add the lemon zest, and sprinkle with salt and pepper.
Lay sprigs of fresh herbs on top of meat.
Cover the pan tightly with foil, place it in the middle of the oven, and braise for 2 1/2 hours.
(The juices will not boil away if the foil is well-sealed.) Then remove the foil, stir the beans into the pan juices, re-cover, and cook for 30 to 40 minutes more.
The veal should be superbly tender.
This dish can be kept warm, covered, for 30 minutes.
To serve, carve the veal on a platter; spoon the bean mixture into a separate dish.