• 2 pounds boneless veal shoulder roll
• 1 medium carrot, cut in half widthwise
• 1 leek, trimmed and cut in half widthwise
• 1 celery stalk, cut in half widthwise
• 3 sprigs fresh thyme
• 2 slices lemon
• 3 cups dry white wine
• 1 cup cannellini beans, soaked overnight
• Extra-virgin olive oil
• 3 small red onions
• Salt
• Freshly ground black pepper
• 1 small cucumber, peeled
• Basil leaves, for garnish

In a pot just large enough to contain the veal, place veal, carrot, leek, celery, thyme, lemon, wine and just enough water to cover. Remove the meat and set aside. Cover pot and bring liquid to a boil. Add veal back to pot, cover, reduce to a gentle simmer and cook for 2 hours.

Meanwhile, drain beans, place in a saucepan and cover with water by 2 inches. Bring to a boil, reduce to a simmer and cook, adding water to keep beans covered, if necessary, until beans are tender, about 1 hour. Drain, transfer to a large bowl and toss with 1 tablespoon oil.

Once veal has cooked for 2 hours, remove pot from heat and let meat cool in its broth. When cool, remove veal and shred into small pieces. Thinly slice onions, add to beans and toss to combine; season with oil, salt and pepper. Divide bean mixture onto plates. Using a vegetable peeler, cut thin strips from cucumber. Top bean mixture with veal, drizzle with oil, sprinkle with salt and pepper, and garnish with cucumber strips and basil.