Veal with anchovies and capers

Veal with anchovies and capers

This tasty combination makes a deliciously good braise, serve it with soft creamy polenta or a mash of garlicky potatoes and cream.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 8 veal shank pieces (osso bucco)
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 50 g anchovies in oil, drained and roughly chopped
  • 1 cup white wine
  • 1½ cups veal or beef stock
  • 12 baby carrots, peeled and trimmed
  • 2 tsp cornflour
  • 2 tsp water
  • 2 tbsp capers, rinsed
  • ¼ cup chopped parsley
  • 1 tbsp grated lemon rind


Brush 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.
Add 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.
Pour 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.
Combine 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.

Essential Tips

  • 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

Veal with anchovies and capers

Veal with anchovies and capers
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