Osso Buco with anchovies and sage

Sorry I didn't take any pix - we just dug in and forgot! The flavours are sensational. (This pic is via NYT cooking.)
Ingredient
Flour for dredging meat
4-6 veal or lamb shanks, cut into chunks 3-4 cm thick if possible
½ cup olive oil
8 cloves garlic, peeled and crushed
4 more or less anchovy fillets
10 leaves fresh sage (or 1 1/2 tsp dried at a stretch)
1-2 cups dry white wine
Chicken stock as needed
1 Tbsp butter
Salt and pepper to taste
Serves 4-6

Method
Preheat oven to 180C.
Dredge shanks in flour and shake off excess. Pour olive oil into a heavy-bottomed pan over medium-high heat. When oil is hot, add shanks and brown on all sides. Remove meat from pan, and place in large ovenproof casserole dish.
Pour off oil leaving 2 Tbsp in the pan. Add garlic, anchovies and sage, and saute for 2 mins. Add white wine and bring to a boil, scraping bottom of the pan. Pour liquid over meat in casserole. Season with salt and pepper. Cover and bake for 2 -3 hrs, or until meat is soft.
Remove meat to a serving platter. Pour juices in the casserole into a saucepan. There should be about 1 1/2 cups – if not make up with chicken stock. Reduce liquid by half - about 10 to 15 mins over high heat. Swirl in the butter, seasoning to taste, and pour liquid over the meat.

Chook’s note:  I like to serve it with either good mash or Milanese risotto with gremolata on the side (see recipe 26 November 2018).  This is a very forgiving recipe so tweak the quantities of  sage and/or anchovies to your own taste. I love the anchovies, they just melt into the sauce and give a rich but subtle saltiness. 
I sometimes cook this the day before so I can lift off the fat - there's so much especially if you use lamb shanks.