Name: Ossobuco in Bianco
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 tablespoons chopped flat-leaf parsley; finely grated zest of 2 lemons; 1 garlic clove, peeled and very finely chopped; ½ bottle dry white wine; 9 salted anchovies, prepared; 2 garlic cloves, peeled and chopped; 2 tablespoons olive oil; 2 small red onions, peeled and finely chopped; 4 celery stalks, trimmed and finely chopped; 115 g (4 oz) butter; 75 g (3 oz) plain flour; sea salt and freshly ground black pepper; 8 × 5 cm (2 in) pieces of veal shin

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

This recipe is different from the traditional ossobuco as it omits tomatoes and includes anchovies. As pieces of ossobuco vary in size, you may need more than one each. If you have some left over it is delicious eaten cold.

Ingredients

8 × 5 cm (2 in) pieces of veal shin
75 g (3

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 150°C/300°F/Gas 2.

Dust each piece of ossobuco with flour, salt and pepper. In a large heavy-bottomed casserole, just large enough to hold all the pieces of ossobuco in one layer, melt half the butter and all the oil and brown and seal the ossobuco on each s

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Ingredients

Method

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