Grape, Sage and Anchovy Braised Osso Bucco
Sounds weird, but tastes nice. Trust me on this one.
Ingredients:
- 4 veal osso bucco
- 2 cups of fresh green grapes
- 2 anchovies
- 1 red onion, sliced thin
- 1 tsp nutmeg
- ½ bunch of sage leaves, roughly chopped
- 1.5 cups red wine
- 1.5 cups verjuice
- ¼ cup flour
- Salt, pepper, and olive oil
Flour and season the osso bucco with salt and pepper, and brown in a pan with a few tablespoons of oil. Remove from the pan, turn to low, and add onion, nutmeg and anchovy. Season with salt and pepper. Once soft, add the sage and grapes for a minute before adding in the verjuice and wine. Bring to a simmer, add the osso bucco back in, and cover tightly. Simmer on low for 1.5 hours.
Remove the lid and cook on medium until the sauce is thicker, maybe 15 minutes.
