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Ossobuco With Tuscan-Style Bean And Fennel Ragout

By Sunset
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dairy free gluten free low carb low fat nut free italian


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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

Fresh sage sprigs, rinsed

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