Ossobuco in Bianco

Name: Ossobuco in Bianco
Yield: Serves 6
Ingredients: 6 (10- to 14-ounce), veal shanks, 1½ inches thick, 4 to 5 inches in diameter; 4 teaspoons, kosher salt; 2 teaspoons, pepper; ¾ cup plus 1 tablespoon, all-purpose flour, divided; ¼ cup, extra-virgin olive oil, divided; 2 tablespoons, unsalted butter; 1 , onion, chopped fine; 6 , garlic cloves, minced, divided; 3 , anchovy fillets; 1 cup, dry white wine; 5 cups, water; 6 fresh, thyme sprigs; 2 , bay leaves; 1 ounce, Parmesan rind (optional); ¼ cup, chopped fresh parsley; 2 teaspoons, grated lemon zest

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Appears in Cook's Country February/March 2023

Main Courses

Cheese

Beef

This hallmark Milanese veal braise revisits its humble roots.

SERVES6

TIME3 hours, plus 20 minutes resting

WHY THIS RECIPE WORKS

While osso buco is typically served in the United States as a dark-colored veal braise (with beef stock, tomatoes, and red wine), this “bianco” version pays homage to its original Milanese form. Here, we let the flavors of the veal shine th...

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