Osso Buco With Anchovies and Sage Recipe

Name: Osso Buco With Anchovies and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 350 degrees.
2
Dredge shanks in flour and shake off excess.
3
Pour olive oil into a heavy-bottomed skillet over medium-high heat.
4
When oil is hot, add shanks and brown on both sides.
5
Remove meat from pan, and place in large ovenproof casserole.
6
Pour off all but 2 tablespoons of the oil in the pan.
7
Add garlic, anchovies and sage, and saute for 2 minutes.
8
Add white wine and bring to a boil, scraping bottom of the pan.
9
Pour liquid over meat in casserole.
10
Season with salt and pepper.
11
Cover and bake for 2 1/2 hours, or until meat is soft.
12
Remove meat to a serving platter.
13
Pour juices in the casserole into a saucepan.
14
There should be about 1 1/2 cups; if not, add chicken stock.
15
Reduce liquid by half: about 10 to 15 minutes over high heat.
16
Swirl in the butter, seasoning to taste, and pour liquid over the meat.
17
Serve with assorted root vegetables.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Osso Buco With Anchovies and Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Osso Buco With Anchovies and Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions