ossobuco in bianco

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Cooking receipe to make ossobuco in bianco under category General Recipes. You may find some video clips related to this receipe below.

ossobuco in bianco


river cafe cook book

8 x 5cm pieces of veal shin

75g plain flour

sea salt and freshly ground black pepper

115g butter

2 tablespoons olive oil

2 small red onions peeled and finely chopped

4 celery stalks trimmed and finely chopped

2 garlic cloves peeled and chopped

9 salted anchovies prepared (qv)

1/2 bottle dry white wine

For the gremolata

finely grated zest of 2 lemons

1 garlic clove peeled and very finely chopped

3 tablespoons chopped flat leaf parsley

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 side. Remove from the pan and pour away the fat.

Then add the remaining butter and gently fry the onion and celery until very soft but not brown.

Then add the garlic and anchovies and mash until the anchovies have melted this will only take a second.

Pour in the wine bring to the boil and reduce.

Carefully put the ossobuco back into the casserole making sure that 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.

Mix together the gremolata ingredients and sprinkle over each ossobuco.

This is classically served with Risotto Milanese (qv).

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.

Serves 6

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