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
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 cooked it for 2.25 hours in a Dutch oven and it was burned. No liquid left. I should have checked it. Dumb mistake.
In a slow cooker: Browned seasoned meat in 2tbsp olive oil and removed. Cooked smashed garlic cloves, anchovies and sage with about 1tbsp flour for a few mins. Added meat back in with wine and cooked on high for about 3 hours. Reduced sauce at the end and adjusted seasoning, added cava vinegar and some sugar to balance out a very citrusy riesling. Served with polenta, steamed carrots and grilled broccolini.
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.