 | |
| Alternative names | Osso buco,ossobuco alla milanese |
|---|---|
| Type | Casserole |
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Lombardy |
| Main ingredients | Cross-cutvealshanksbraised withvegetables,white wine, andbroth |
| Variations | Ossobuco in bianco |
| 100 kcal (420 kJ) | |
Ossobuco orosso buco (Italian:[ˌɔssoˈbuːko];Milanese:òss bus[ˌɔzˈbyːs]), also known asossobuco alla milanese, is a specialty ofLombard cuisine of cross-cutvealshanksbraised with vegetables,white wine, and broth. It is often garnished withgremolada and traditionally served with eitherrisotto alla milanese orpolenta, depending on the regional variation.[1] Themarrow from the hole in the bone (thebuco in theosso) is a prized delicacy and the defining feature of the dish.[2][3]
The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version,ossobuco in bianco, is flavored with cinnamon, bay leaf, andgremolada. The modern and more popular recipe includes tomatoes, carrots, celery, and onions;gremolada is optional.
Ossobuco orosso buco isItalian for 'bone with a hole' (osso: 'bone',buco: 'hole'), a reference to themarrow hole at the center of the cross-cut veal shank. In theMilanese variant of theLombard language, this dish's name isòss bus.[2][4]
This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough,braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.[5] The shank is then cross-cut into sections about 3 cm thick.[6]
Although recipes vary, most start by browning the veal shanks in butter afterdredging them in flour, while others recommend vegetable oil orlard.[7] The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.[8]
Risotto alla milanese is the traditional accompaniment toossobuco in bianco, making for a one-dish meal.[6] Ossobuco (especially the tomato-based version, prepared south of theRiver Po) is also eaten withpolenta or mashed potatoes.[9] South of the Po, it is sometimes served with pasta.[7]
Media related toOssobuco at Wikimedia Commons
Ossobuco Alla Milanese at the Wikibooks Cookbook subproject
