Osso Buco With Anchovies and Sage
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- Flour for dredging meat
- 6veal shanks or lamb shanks, about 1½ inches thick
- ½cup olive oil
- 8cloves garlic, peeled and crushed
- 4anchovy fillets
- 10leaves fresh sage or 1½ teaspoons dried
- 2cups dry white wine
- Chicken stock as needed
- 1tablespoon butter
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
1231 calories; 83 grams fat; 33 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 89 grams protein; 1579 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Dredge shanks in flour and shake off excess. Pour olive oil into a heavy-bottomed skillet over medium-high heat. When oil is hot, add shanks and brown on both sides. Remove meat from pan, and place in large ovenproof casserole.
- Step 3
Pour off all but 2 tablespoons of the oil in the pan. Add garlic, anchovies and sage, and saute for 2 minutes. Add white wine and bring to a boil, scraping bottom of the pan. Pour liquid over meat in casserole. Season with salt and pepper. Cover and bake for 2½ hours, or until meat is soft.
- Step 4
Remove meat to a serving platter. Pour juices in the casserole into a saucepan. There should be about 1½ cups; if not, add chicken stock. Reduce liquid by half: about 10 to 15 minutes over high heat. Swirl in the butter, seasoning to taste, and pour liquid over the meat. Serve with assorted root vegetables.
Private Notes
Comments
I cooked it for 2.25 hours in a Dutch oven and it was burned. No liquid left. I should have checked it. Dumb mistake.
Slice the edges of the meat so it does not curl. Salt/pepper before flouring. Reduce olive oil to 3/8 cup if using just 4 shanks. Keep rest the same, go heavier on the anchovies. You do not need to remove extra oil if youhave already reduced oil for a smaller number of shanks. Great with dry white vermouth instead of wine. Will definitely want to have 2 cups of chicken broth to add during the time in the oven. Never can have too much sage, use more (double!) if you have it in your garden!
i used whole lamb shanks. I followed the recipe using more sage and anchovies. I was going to a concert, so I added additional liquid and cooked it in a 300*F oven for three hours. It was wonderful. I served it with semolina gnocchi. I plan to make it again this weekend. This time with potato gnocchi and north Georgia candy roaster squash. A great, super easy recipe.
Wow! This was absolutely incredible. I served it over mashed potatoes and it was a huge hit. I will definitely make it again.
Slice the edges of the meat so it does not curl. Salt/pepper before flouring. Reduce olive oil to 3/8 cup if using just 4 shanks. Keep rest the same, go heavier on the anchovies. You do not need to remove extra oil if youhave already reduced oil for a smaller number of shanks. Great with dry white vermouth instead of wine. Will definitely want to have 2 cups of chicken broth to add during the time in the oven. Never can have too much sage, use more (double!) if you have it in your garden!
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