Ingredients
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
Description
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