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Veal with anchovies and capers



Prep Time


Cook Time



8veal shank pieces (osso bucco)
1onion, chopped
2cloves garlic, crushed
50 ganchovies in oil, drained and roughly chopped
1 cupwhite wine
1.5 cupsveal or beef stock
12baby carrots, peeled and trimmed
2 tspcornflour
2 tspwater
2 tbspcapers, rinsed
0.25 cupchopped parsley
1 tbspgrated lemon rind


1Brush the veal with a little oil. Season with salt and pepper. Heat a large frypan over a medium-high heat. Brown the veal in 2 batches. Remove each batch and place in a heavy-based pot.
2Add the onion to the frypan and cook for 5 minutes. Add the garlic and anchovies and stir well. Add the white wine and stock. Bring to the boil, and then reduce the heat to simmering point.
3Pour mixture over the veal in the heavy-based pot. Partially cover, keep the heat low. Simmer for 1 hour. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered. Add the baby carrots and cook partially covered for another 20 minutes, or until the veal is tender.
4Combine the cornflour with the water and add to the pot. Cook while stirring over a medium heat until thickened. Pat the capers dry with kitchen paper. Heat the extra oil in a small pan and add the capers. Cook, while stirring, for 1-2 minutes or until crisp. Scatter over the veal along with the parsley and lemon rind.


Simmer the veal gently and taste it to see if it's ready. When it's done the meat should be tender enough to fall apart easily with a fork.
Best slow simmer beef and veal cuts: Beef - chuck, boneless shin/gravy beef, shin, brisket, skirt (diced or rolled and seasoned) osso bucco, and oxtail. Veal - shin bone-in/osso bucco, shoulder, neck, knuckle, shank

Recipe suggessions based on what you have in your fridge.

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