Ossobuko in bianco

Name: Ossobuko in bianco
Yield: 4
Ingredients: Fintreven shell of 2 unsprayed lemons; Freshly ground pepper; Sea salt; 1 bundle Chopped scallions; 1 tbsp Olive oil; 1-2 clove Finely chopped garlic; 2-3 Chopped red onion; 3 1/2 dl Dry white wine; 4 stems Roughly chopped fennel; 50 g Wheat flour; 50-75 g Butter; 6 Drained anchovy fillets; 6 slices Beef shank in ca. 4 cm. thickness

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Ossobuko in bianco

		Fintreven shell of 2 unsprayed lemons
		Freshly ground pepper
		Sea salt
1	bundle	Chopped scallions
1	tbsp	Olive oil
1-2	clove	Finely chopped garlic
2-3		Chopped red onion
3 1/2	dl	Dry white wine
4	stems	Roughly chopped fennel
50	g	Wheat flour
50-75	g	Butter
6		Drained anchovy fillets
6	slices	Beef shank in ca. 4 cm. thickness

Instructions for Ossobuko in bianco

To prepare the Ossobuko in bianco recipe, please follow these instructions:

Turn the meat pieces into flour, seasoned with salt and pepper.

Brown on both sides in a pan or on a pan.

Remove the pieces of meat, place them in an ovenproof dish and pour the grease off.

Add garlic and anchovies, pour wine and let it boil for a few minutes.

Spread the vegetables with moisture over the meat, cover with a tight lid and simmer the dish in the oven at 150 degrees, approx. 2 1/2 hours - or until the meat is so tender that it falls from the legs.

Mix all the ingredients into the cremolata and sprinkle it over the dish just before serving.

Ossobuko in bianco

Ingredients for Ossobuko in bianco

Instructions for Ossobuko in bianco

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