Ossobuco with Tuscan-style Bean and Fennel Ragout

Name: Ossobuco with Tuscan-style Bean and Fennel Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 850 grams cans each) cannellini beans, rinsed and drained; 158 milliliters diced carrots; 158 milliliters diced celery; 237 milliliters dry white wine; 591 milliliters fat-skimmed chicken broth; 1 head fennel (about 3 1/2 in. wide); 1 Tbsp minced fresh sage leaves or 3/4 teaspoon dried sage; 1 Tbsp minced garlic; 1 Tbsp olive oil; 227 grams onion (about , peeled and chopped; 1 sprig Fresh sage , rinsed; 4 servings Salt and pepper; 59 milliliters tomato paste; 2 kilograms veal shanks, cut into 2- to 3-inch lengths (see notes)

Ossobuco with Tuscan-style Bean and Fennel Ragout might be just the main course you are searching for. This recipe covers 60% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 106g of protein, 21g of fat, and a total of 912 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have sage sprigs, onion, tomato paste, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Rinse veal shanks and pat dry.

Ingredients you will need

Veal Shank

Sprinkle lightly all over with salt and pepper, and place in a single layer in a 12- by 17-inch roasting pan.

Ingredients you will need

Salt And Pepper

Equipment you will use

Roasting Pan

Bake, uncovered, in a 450 regular or convection oven until shanks are beginning to brown, about 15 minutes.

Equipment you will use

Oven

Meanwhile, rinse and drain fennel. Trim off stalks; chop enough feathery green leaves to make 1 tablespoon (reserve for gremolata, following) and discard remaining greens and stalks. Trim and discard root end and any bruised areas from fennel head.

Ingredients you will need

Fennel

Greens

Cut head lengthwise into quarters, then thinly slice crosswise. In a bowl, mix fennel, onion, carrots, celery, and garlic with olive oil to coat.

Ingredients you will need

Olive Oil

Carrot

Celery

Fennel

Garlic

Onion

Equipment you will use

Bowl

With tongs, turn shanks. Distribute vegetables around shanks in pan.

Ingredients you will need

Vegetable

Equipment you will use

Tongs

Frying Pan

Bake until shanks are well browned and vegetables are beginning to brown, about 15 minutes longer.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Add broth, wine, tomato paste, and sage to pan; stir carefully to mix and scrape browned bits free. Cover pan tightly with foil.

Ingredients you will need

Tomato Paste

Broth

Sage

Wine

Equipment you will use

Aluminum Foil

Frying Pan

Bake in a 325 regular or convection oven until meat is very tender when pierced, 1 1/2 to 2 hours. Increase oven temperature to 40

Ingredients you will need

Meat

Equipment you will use

Oven

Uncover pan and gently stir beans into sauce around shanks.

Ingredients you will need

Beans

Sauce

Equipment you will use

Frying Pan

Bake, uncovered, until bean mixture is simmering and slightly thickened, 20 to 30 minutes longer.

Equipment you will use

Oven

Spoon equal portions of ossobuco and ragout into four wide, shallow bowls, arranging veal pieces on top of bean mixture.

Ingredients you will need

Osso Buco

Veal

Equipment you will use

Bowl

Sprinkle equally with gremolata.

Garnish with sage sprigs.

Ingredients you will need

Sage

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Gremolata. In a small bowl, mix 1 tablespoon minced parsley, 1 tablespoon minced fennel greens (see Ossobuco, preceding), 1 teaspoon grated lemon peel, and 1 clove garlic, peeled and minced.

Ingredients you will need

Lemon Peel