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Ossobuco with Tuscan-style Bean and Fennel Ragout Recipe

Ossobuco with Tuscan-style Bean and Fennel Ragout Recipe

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Ossobuco with Tuscan-style Bean and Fennel Ragout

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Ingredients

Count

Nutrition

2679

Calories

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Ingredients:

Serving

4 lb 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 tbsp minced garlic
1 tbsp olive oil
2 1/2 cups fat-skimmed chicken broth
1 cup dry white wine
1/4 cup tomato paste
1 tbsp minced fresh sage leaves
2 cans (15 oz. each) cannellini beans, rinsed and drained
fresh sage sprigs, rinsed

Directions:

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.
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. Cut head lengthwise into quarters, then thinly slice crosswise. In a bowl, mix fennel, onion, carrots, celery, and garlic with olive oil to coat.
With tongs, turn shanks. Distribute vegetables around shanks in pan. Bake until shanks are well browned and vegetables are beginning to brown, about 15 minutes longer. Add broth, wine, tomato paste, and sage to pan; stir carefully to mix and scrape browned bits free. Cover pan tightly with foil.
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 400°.
Uncover pan and gently stir beans into sauce around shanks. Bake, uncovered, until bean mixture is simmering and slightly thickened, 20 to 30 minutes longer.
Spoon equal portions of ossobuco and ragout into four wide, shallow bowls, arranging veal pieces on top of bean mixture. Sprinkle equally with gremolata. Garnish with sage sprigs. Add salt and pepper to taste.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2679.13 Kcal (11217 kJ)
Calories from fat	618.98 Kcal
		% Daily Value*
Total Fat	68.78g	106%
Cholesterol	1360.8mg	454%
Sodium	1876.9mg	78%
Potassium	8333.61mg	177%
Total Carbs	75.99g	25%
Sugars	25.05g	100%
Dietary Fiber	21.34g	85%
Protein	356.49g	713%
Vitamin C	68.8mg	115%
Vitamin A	0.9mg	29%
Iron	23.7mg	132%
Calcium	690mg	69%

Amount Per 100 g
Calories	95.33 Kcal (399 kJ)
Calories from fat	22.03 Kcal
		% Daily Value*
Total Fat	2.45g	106%
Cholesterol	48.42mg	454%
Sodium	66.79mg	78%
Potassium	296.54mg	177%
Total Carbs	2.7g	25%
Sugars	0.89g	100%
Dietary Fiber	0.76g	85%
Protein	12.69g	713%
Vitamin C	2.4mg	115%
Iron	0.8mg	132%
Calcium	24.6mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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