Name: Osso Buco
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 tablespoons olive oil; 1 anchovy fillet, finely chopped; black pepper; 4 tablespoons chopped parsley; grated rind of ½ lemon; ½ Spanish onion, finely chopped; 2 tablespoons butter; 2 cloves garlic, finely chopped; salt and freshly-ground; ¼ pint dry white wine; ¼ pint boiling water or light stock; 2–4 tablespoons tomato concentrate; flour; 4 thick slices shin of veal; saffron rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Veal marrow bones simmered in a rich tomato sauce and served with saffron rice - is one of the great dishes served at London’s Tiberio Restaurant. Our photograph shows this dish against the red glass wall that separates Tiberio’s elegant dining-room from the beautifully designed kitchen.

Ingredients

4 thick slices shin of veal
flour
salt and freshly-ground
black pepper

Method

Choose shin of veal with plenty of meat and have it sawn into pieces 2 inches thick. Dredge pieces with flour; season with salt and freshly-ground black pepper and brown them in olive oil and butter. Add 1 clove of garlic and ½ Spanish onion, finely chopped; pour over boiling water or light stock, whit

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Osso Buco

Ingredients

Method

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