2 cup basil leaves
¼ cup pine nuts
1 clove garlic, chopped
¼ cup olive oil
40 g parmesan, finely grated
Preheat oven to 180°C.
Pat osso bucco dry with paper towel, brush\ with oil and sprinkle with salt and pepper. Heat a large cast iron pan with a lid over high heat and brown osso bucco on both sides.
Add stock, onion, carrot, butter beans and bouquet garni. Bring to the boil, cover meat with a piece of baking paper and then the lid and place in oven for 1½ hrs or until beef is very tender. Add green beans in the last 10 mins of cooking.
Place basil, pine nuts and garlic in a small food processor and process until finely chopped. Add olive oil and process until smooth. Stir through parmesan.
Divide vegetables and sauce between 4 bowls and top each with a piece of osso bucco and a dollop of pesto.