Nutari
Osso Buco Bianco with Green Sauce
Braised veal shanks in a creamy white wine reduction served with vibrant parsley, garlic, and anchovy gremolata.
420kcal
44gProtein
4gCarbs
23gFat
0gFibre
Ingredients
- 350g veal shank
- 50ml dry white wine
- 200ml beef broth
- 30ml olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 20g fresh parsley
- 1 anchovy fillet
- salt and pepper to taste
Method
- Heat olive oil in a heavy pot, season veal and brown on all sides for 8 minutes.
- Remove veal, sauté mirepoix until soft, add garlic, then deglaze with wine.
- Return veal, add broth, cover, and simmer for 2.5 hours until tender and cooked through (internal temperature at least 63°C/145°F).
- Blend parsley, garlic, anchovy with 2 tbsp olive oil to make gremolata.
- Plate veal with sauce and drizzle generously with gremolata.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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