Instructions: Preheat the oven to 400 degrees. 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 Emerils 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.

This recipe yields 6 to 8 servings.

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