Name: Traditional Italian Ossobuco with Sautéed Green Beans
Total time: 150 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 veal shanks; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 cup dry white wine; 4 cups beef broth; 2 tablespoons olive oil; Salt and pepper to taste; 1 pound green beans, trimmed; 1 tablespoon butter

A rich and flavorful Italian dish featuring braised veal shanks served with sautéed green beans.

Method

Heat olive oil in a large Dutch oven over medium heat.
Season veal shanks with salt and pepper. Brown them in the pot, working in batches to avoid overcrowding.
Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
Stir in garlic and cook for 1 minute.
Pour in white wine and scrape up any browned bits from the bottom of the pot.
Add beef broth, bring to a simmer, and cover. Simmer for 1.5 to 2 hours until the meat is tender.
While the ossobuco simmers, heat butter in a separate pan. Add green beans and sauté until crisp-tender.
Once the ossobuco is done, serve it with the sautéed green beans.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.