Instructions: Preheat the oven to 150 C/300 F/Gas 2.
Dust each piece of ossobuco with flour salt and pepper.

In a large heavy bottomed casserole just large enough to hold all the pieces of ossobuco in one layer melt half the butter and all the oil and brown and seal the ossobuco on each side. Remove from the pan and pour away the fat.

Then add the remaining butter and gently fry the onion and celery until very soft but not brown.

Then add the garlic and anchovies and mash until the anchovies have melted this will only take a second.

Pour in the wine bring to the boil and reduce.

Carefully put the ossobuco back into the casserole making sure that the bones are placed so that the marrow cannot fall out during the cooking.

Cover with greaseproof paper and the lid and cook in the preheated oven for at least 2 1/2 hours.

Mix together the gremolata ingredients and sprinkle over each ossobuco.

This is classically served with Risotto Milanese (qv).

This recipe is different from the traditional ossobuco as it omits tomatoes and includes anchovies. As pieces of ossobuco vary in size you may need more than one each. If you have some left over it is delicious eaten cold.

Serves 6

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