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Ossobuco

Italian dish from Lombard region

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

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

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 | author-link=Francesco Angiolini

Preparation

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 | access-date=2019-06-07}} The shank is then cross-cut into sections about 3 cm thick.{{cite book

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 | author-link=Waverley Root | author-link=Giada De Laurentiis | 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 | access-date=2019-06-07}} South of the Po, it is sometimes served with pasta.

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]].

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

cuisine-of-lombardy veal-dishes bone-marrow-dishes

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