1 bay leaf
1 clove garlic, sliced
3 sprigs of thyme
1 shallot, thinly sliced
3 tablespoons butter
3 tablespoons lemon juice
4 tablespoons olive oil
1 carrot, chopped
1 medium white onion, chopped
½ stalk celery, chopped
1 head of escarole, chopped
2 cans white beans
6 cups red wine
10 cups veal stock
1.5 pounds boneless short ribs, 4 equal size pieces
Salt and freshly ground black pepper
1. Preheat oven to 350 degrees.
2. Season short ribs with salt and pepper, sear in a medium size pot on medium heat until brown on each side. Remove from heat and set aside. Add carrots, onion, celery and garlic to the same pot and cook for 4 min. Place the meat back into the pot and deglaze with red wine. Let simmer reducing the wine by half.
3. Once reduced, add veal stock. Tie sprigs of thyme and bay leaf with twine then add to the pot. Bring ingredients to a boil. Once boiling, cover with foil and place in a 350-degree oven for 1.5 hours, until meat becomes tender.
4. Once the meat is cooked, take out and set aside. Check for doneness, meat should be very tender.
5. Strain the braising liquid through a fine mesh strainer. Place in a small saucepot and reduce by ⅓ until it coats the back of a spoon.
6. In a large sauté pan sauté garlic and shallot in olive oil over medium heat. Add white beans and cook for 3 min., turn heat to medium-low and continue to cook. Using a large metal spoon, mash the beans. Once the beans are roughly mashed, add the escarole and 2 tablespoons of lemon juice. Cook until the escarole has wilted and season with salt and pepper to taste.
7. Add the braised short ribs back into the braising liquid and reheat on medium, add the last tablespoon of lemon juice and butter to the sauce until thickened.
8. Divide the mashed white beans equally into 4 shallow bowls and place one short rib on top of each. Spoon on sauce and serve.