Recipe:Osso buco della capra

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This recipe is approved by RWs self-appointed culinary expert


  • 3 lbs. tibia della capra (goat shanks)
  • extra virgin olive oil
  • Butter
  • 1 red onion, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 3 carrots, peeled and coarsely chopped
  • 1 large stalk celery, coarsely chopped, with leaves
  • 6 cloves garlic, thinly sliced
  • 1/3 cup Marsala wine
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp tomato paste
  • bouquet garni of 1 sprig rosemary, 4 sprigs thyme, 2 bay leaves
  • 2 cups brodo della capra (goat broth)
  • Salt and pepper


  • 2 Tbsp chopped Italian Parsley
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 2 Tbsp chopped anchovies

Mix in a bowl and reserve as garnish


  • Season shanks with salt and pepper, dredge lightly in flour, and brown in olive oil in a heavy skillet. Remove and set aside.
  • Deglaze the pan with butter. Add the onions, peppers, carrots, celery and garlic and sweat until soft.
  • Deglaze with Marsala and balsamic vinegar. Simmer until reduced by half.
  • Add bouqet garni and tomato paste. Add the shanks and stock and bring to boil.
  • Reduce heat and simmer for about 1-1 ½ hours.
  • Garnish with gremolata, and serve.