Tomato-less braised veal shanks (Ossobuco in bianco) from Essentials of Classic Italian Cooking by Marcella Hazan

  • lemons
  • parsley
  • veal shanks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on May 05, 2016

    Incredible how a bit of lemon zest and some fresh parsley can lighten and brighten a relatively rich dish. One of the family favourites.

  • wester on January 27, 2011

    Brilliant in its simplicity. Only 4 ingredients, hardly any work (except for waiting and checking there's still enough liquid), and it tastes totally lovely. Officially this has to be done with veal shank, but I'm pretty sure most other types of braising meat will be fine: beef, lamb, even horse.

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