Provencal Osso Buco with Capers and Anchovies
A salty, tangy French variation using olive oil, capers, and a touch of anchovy paste.
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Ingredients
- 4 pieces veal shanks (osso buco cut)
- 1/2 cup all-purpose flour
- 3 tablespoons extra virgin olive oil
- 1 tablespoon anchovy paste
- 3 tablespoons non-pareil capers, drained
- 1 cup dry white wine (like Sauvignon Blanc)
- 2 cups chicken or veal stock
- 2 large shallots, finely minced
- 4 cloves garlic cloves, minced
- 1 cup canned crushed tomatoes
- 4 sprigs fresh thyme sprigs
- 1 teaspoon lemon zest(optional)
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the veal shanks dry with paper towels and season lightly with salt and pepper.
- 2
Dredge the shanks in flour, shaking off any excess. In a large Dutch oven, heat the olive oil over medium-high heat and brown the meat thoroughly on all sides.
- 3
Remove the meat from the pot and set aside. Lower the heat to medium and add the minced shallots, cooking until translucent.
- 4
Stir in the garlic, anchovy paste, and capers, cooking for 2 minutes until the anchovy paste dissolves into the oil.
- 5
Deglaze the pot with the white wine, scraping the bottom to release the browned bits, and simmer until the liquid is reduced by half.
- 6
Add the crushed tomatoes, stock, and thyme sprigs. Return the veal shanks to the pot, ensuring they are partially submerged.
- 7
Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours until the meat is fork-tender and falling off the bone.
- 8
Remove the thyme stems and skim any excess fat from the surface. Garnish with lemon zest before serving over polenta or crusty bread.
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