Osso buco is one of my favourite slow cooked dishes. This time I used veal shanks instead of beef. This is slow cooked in diced tomaotes and chicken stock for about 2 hours. The base of the sauce is onion, garlic, anchovies, celery, carrots and white wine. The longer you simmer the dish the better it will be. Don’t be impatient.
Served with mash potatoes, garnished with chives.
Cooking with the Shetland 