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["Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter.", "In a large saucepan, melt the remaining butter.", "Season the veal shanks with Essence.", "Season the flour with Essence.", "Dust shanks with seasoned flour.", "Sear the shanks for 3 minutes on each side, or until golden.", "Remove from the pan and set aside.", "Add the onions, celery, and carrots.", "Season with salt and pepper.", "Saute for 3 to 4 minutes, or until slightly wilted.", "Add the beans, water, ham hocks, shanks and bay leaves and bring to a boil.", "Season with salt and pepper.", "Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours.", "Add the sausages and cook for 30 minutes.", "Reseason the mixture if necessary.", "Remove the ham hocks and shanks.", "After the meat has cooled, using a fork, shred the meat into small pieces.", "Add the shredded meat to the bean mixture.", "Pour the mixture into the prepared pan.", "For the Gratine, in a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil.", "Season with salt and pepper.", "Mix well.", "When the bean-meat mixture is cooked, spoon the grantine` evenly over the top and bake for 10 minutes or until lightly browned.", "Serve warm.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
