Ossobuco in Bianco

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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