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Braised Veal Cannelloni with White Beans

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INGREDIENTS

6 - 7 lb. veal chuck, outside shoulder, boneless (IMPS/NAMP 310)
2 tsp. kosher salt
1 tsp. pepper
1/4 cup + 6 tbsp. olive oil, divided
3-1/2 cups chopped celery, about 1 lb.
3-1/2 cups chopped onion, about 14 oz.
3 cups carrot slices, 1/8 inch thick. about 12 oz.
3 tbsp. minced garlic, divided
6 ea. fresh thyme sprigs
4 ea. fresh bay leaves
4 ea. fresh rosemary sprigs
1 qt. tomato puree
1 qt. veal stock
1 qt. dry white wine
6 cups finely diced onion, divided, about 24 oz.
4 cups finely diced carrot, divided, about 18 oz.
4 cups finely diced celery, divided, about 16 oz.
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
2 qt. canned northern white beans, drained and rinsed, about 3 lb.
24 ea. fresh pasta sheets (4-1/2 x 6 inches)
6 cups arugula, about 3 oz.
1/2 cup Extra-virgin olive oil

INSTRUCTIONS

  1. 1
    For Veal: Season veal shoulder with 2 tsp. salt and 1 tsp. pepper. Brown veal in 2 tbsp. oil on all sides in large roasting pan. Remove veal; set aside.
  2. 2
    Add chopped celery, onions, carrots and 2 tbsp. garlic to pan; sauté in 2 tbsp. oil until vegetables are caramelized. Add thyme sprigs, bay leaves, rosemary sprigs and tomato puree; simmer 10 minutes.
  3. 3
    Add veal stock and wine to pan. Continue cooking until mixture is reduced by one-third. Return veal to pan; cover tightly with foil and braise in 350°F oven 2 hours or until veal is fork-tender. Remove veal from pan; cool slightly.
  4. 4
    Strain braising liquid into large saucepot. Heat until liquid is reduced to 1-1/2 cups.
  5. 5
    For Filling: Sauté 3 cups diced onion, 2 cups carrot and 2 cups celery in 2 tbsp. oil until caramelized. Shred veal and combine with vegetables. Toss with reduced braising liquid. Season with salt and pepper. Refrigerate.
  6. 6
    For White Beans: Sauté 3 cups diced onion, 2 cups carrot, 2 cups celery, 1 tbsp. garlic, 1 tbsp. rosemary and 1 tbsp. thyme in 1/4 cup olive oil until caramelized. Add beans and heat through. Season with salt and pepper.
  7. 7
    Boil pasta sheets in water 10 to 15 seconds; remove and shock in ice water. Set aside. Lay a pasta sheet on work surface with shorter side at the bottom. Place ½ cup filling on bottom half of pasta sheet and roll up and over filling. Repeat with each pasta sheet. Cover and refrigerate until ready to use.
  8. 8
    Brush cannelloni with olive oil and season with salt and pepper. Bake cannelloni, uncovered in 350°F oven about 40 minutes or until pasta is golden brown.
  9. 9
    For each portion : Place 3/4 cup beans in center of plate and place 2 cannelloni over beans. Top cannelloni with 1/2 cup arugula and drizzle 1 tsp extra virgin olive oil around beans on plate.

notes

Recipe adapted from Chef Todd Stein, Vivo Restaurant, Cleveland, Ohio

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cuisines European, Italian
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