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Osso bucco cooked in white wine

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 15
Servings 6


  • 8 x 5 cm pieces of veal shin
  • plain flour, for dusting
  • sea salt and freshly ground black pepper
  • 60 ml butter
  • 30 ml olive oil
  • 2 small red onions, peeled and finely chopped
  • 4 celery stalks, trimmed and finely chopped
  • 9 salted anchovies, prepared
  • 1 x 410 g can chopped tomatoes
  • 2 garlic cloves, peeled and chopped
  • 500 ml dry white wine
  • finely grated zest of 2 lemons
  • 2 garlic cloves, peeled and very finely chopped
  • 45 ml chopped flat-leaf parsley


Preheat oven to 150 °C.
Dust each piece of veal with flour, salt and pepper.
In a large, heavy-bottomed casserole (just large enough to hold all the pieces of meat in one layer) melt half the butter and all the oil.
Brown and seal the meat on each side, then remove from the pan and pour away the fat.
Add remaining butter and gently fry the onion and celery until soft but not brown.
Add tomatoes, garlic and anchovies and mash until the anchovies form a paste.
Pour in the wine, bring to the boil and reduce.
Carefully put the meat back into the casserole, making sure the bones are placed so that the marrow cannot fall out during the cooking.
Cover with greaseproof paper and the lid, and cook in the preheated oven for at least 2 1/2 hours.
Before serving mix the gremolata ingredients together and sprinkle over the osso bucco.

Read more on: bake  |  beef  |  shallow-fry

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