Ossobuco with Tuscan-style Bean and Fennel Ragout

Ossobuco with Tuscan-style Bean and Fennel Ragout
Photo by James Carrier

Ingredients

  • 1 head fennel (about 3 1/2 in. wide)
  • 4 pounds veal shanks, cut into 2- to 3-inch lengths (see notes)
  • ¼ cup tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 ½ cups fat-skimmed chicken broth
  • 1 tablespoon minced fresh sage leaves or 3/4 teaspoon dried sage
  • + 8 more ingredients
    • 2/3 cup diced celery
    • 1 cup dry white wine
    • 2 cans (15 oz. each) cannellini beans, rinsed and drained
    • 1 onion (about 8 oz.), peeled and chopped
    • Fresh sage sprigs, rinsed
    • 2/3 cup diced carrots
    • Gremolata (recipe follows)
    • Salt and pepper

1. Rinse veal shanks and pat dry. Sprinkle lightly all over with salt and pepper, and place in a single layer in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° regular or convection oven until shanks are beginning to brown, about 15 minutes.

2. Meanwhile, rinse and drain fenne...

View full recipe at My Recipes

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