Ossobuco
Italian dish from Lombard region
title: "Ossobuco" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["cuisine-of-lombardy", "veal-dishes", "bone-marrow-dishes"] description: "Italian dish from Lombard region" topic_path: "general/cuisine-of-lombardy" source: "https://en.wikipedia.org/wiki/Ossobuco" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Italian dish from Lombard region ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Ossobuco |
| image | Ossobuco.jpg |
| image_size | 250px |
| alternate_name | Osso buco, ossobuco alla milanese |
| country | Italy |
| region | Lombardy |
| course | Secondo (Italian course) |
| type | Casserole |
| main_ingredient | Cross-cut veal shanks braised with vegetables, white wine, and broth |
| variations | Ossobuco in bianco |
| calories | 100 |
| :: |
| name = Ossobuco | image = Ossobuco.jpg | image_size = 250px | caption = | alternate_name = Osso buco, ossobuco alla milanese | country = Italy | region = Lombardy | creator = | course = Secondo (Italian course) | type = Casserole | served = | main_ingredient = Cross-cut veal shanks braised with vegetables, white wine, and broth | variations = Ossobuco in bianco | calories = 100
Ossobuco or osso buco (; ), also known as ossobuco alla milanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolada and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow from the hole in the bone (the buco in the osso) is a prized delicacy and the defining feature of the dish.
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, and gremolada. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; gremolada is optional.
Etymology
::figure[src="https://upload.wikimedia.org/wikipedia/commons/1/13/Veal-shank.jpg" caption="Veal shank"] ::
Ossobuco or osso buco is Italian for 'bone with a hole' (osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is òss bus.{{cite book | title=Vocabolario milanese-italiano coi segni per la pronuncia | first=Francesco | last=Angiolini | author-link=Francesco Angiolini | year=1897 | oclc=250822474}}
Preparation
::figure[src="https://upload.wikimedia.org/wikipedia/commons/3/3d/Redaktionsvortreffen_EuT_2_ossobuco_16.04.2011_22-59-12.2011_22-59-12.jpg" caption="Ossobuco served with [[risotto"] ::
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.{{cite web | url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php | title=Cuts of veal | website= visualdictionaryonline.com | publisher= Merriam-Webster | access-date=2019-06-07}} The shank is then cross-cut into sections about 3 cm thick.{{cite book | title=Guida all'Italia gastronomica | first1=Massimo | last1=Alberini | first2=Giorgio | last2=Mistretta | publisher=Touring Club Italiano | year=1984 | page=207 | oclc=955301730}}
Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.{{cite book | title=The Food of Italy | first=Waverley | last=Root | author-link=Waverley Root | year=1971 | page=272 | publisher=Atheneum Books | oclc=215623}} The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.{{cite web | url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380 | title=Osso Buco | website= foodnetwork.com | first=Giada | last=De Laurentiis | author-link=Giada De Laurentiis | publisher=Food Network | access-date=2019-06-07}}
Accompaniments
Risotto alla milanese is the traditional accompaniment to ossobuco in bianco in a one-dish meal. Ossobuco (especially the tomato-based version, prepared south of the River Po) is also eaten with polenta or mashed potatoes.{{cite web | url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/ | title=Ossobuco alla Milanese | author=Clifford A. Wright | date=2007-01-07 | access-date=2019-06-07}} South of the Po, it is sometimes served with pasta.
References
References
- (29 April 2015). "Ricetta Ossobuco e risotto, piatto unico di Milano".
- {{OED. osso buco
- Felicity Cloake. (6 March 2014). "How to cook the perfect osso buco". [[The Guardian]].
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