Karen Martini’s veal osso bucco with ’ndjua,rosemary,white wine and butter beans.William MeppemeasyTime:1-2 hoursServes:4
This is a tasty deviation from the northern Italian dish of ossobuco,employing ’nduja,the fiery,soft sausage from the south. It brings so much flavour,making for an intense and complex braise with a relatively swift cooking time.
The butter beans also make this a deliciously robust meal for the cooler weather. Sourdough bread with butter and a winter-leaf salad provide the perfect finishing touches.