Ossobuco with Tuscan-style Bean and Fennel Ragout

 

Notes: Here we combine the classic ossobuco alla Milanese--braised veal shanks garnished with gremolata, a mixture of chopped parsley, garlic, and lemon peel--with a bean ragout. Buy the veal shanks cut into lengths or have them cut at the meat market.

What you will need

4 pounds veal shanks, cut into 2- to 3-inch lengths (see notes)

Salt and pepper

1 head fennel (about 3 1/2 in. wide)

1 onion (about 8 oz.), peeled and chopped

2/3 cup diced carrots

2/3 cup diced celery

1 tablespoon minced garlic

1 tablespoon olive oil

2 1/2 cups fat-skimmed chicken broth

1 cup dry white wine

1/4 cup tomato paste

1 tablespoon minced fresh sage leaves or 3/4 teaspoon dried sage

2 cans (15 oz. each) cannellini beans, rinsed and drained

Gremolata (recipe follows)

Fresh sage sprigs, rinsed

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