OSSO BUCO WITH ANCHOVIES AND SAGE

Osso Buco With Anchovies and Sage image

Provided by Bryan Miller

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Flour for dredging meat
6 veal shanks or lamb shanks, about 1 1/2 inches thick
1/2 cup olive oil
8 cloves garlic, peeled and crushed
4 anchovy fillets
10 leaves fresh sage or 1 1/2 teaspoons dried
2 cups dry white wine
Chicken stock as needed
1 tablespoon butter
Salt and pepper to taste

Steps:

Preheat oven to 350 degrees.
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.
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 2 1/2 hours, or until meat is soft.
Remove meat to a serving platter. Pour juices in the casserole into a saucepan. There should be about 1 1/2 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.

Nutrition Facts : @context http, Calories 1228, UnsaturatedFat 44 grams, Carbohydrate 13 grams, Fat 83 grams, Fiber 1 gram, Protein 89 grams, SaturatedFat 33 grams, Sodium 1570 milligrams, Sugar 3 grams, TransFat 0 grams