Ossobuco in Bianco

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

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
Mediterranean
Gluten-free

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