 | |
| Alternative names | Osso buco |
|---|---|
| Type | Casserole |
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Lombardy |
| Main ingredients | Cross-cut veal shanks braised with vegetables, white wine, and broth |
| Variations | Ossobuco in bianco |
| 100 kcal (419 kJ) | |
Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.[1] The marrow from the hole in the bone (the buco in the osso) 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, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; gremolata is optional.
- ^ "Ricetta Ossobuco e risotto, piatto unico di Milano" [Recipe for ossobuco and risotto, one-course meal dish of Milano]. Le ricette de La Cucina Italiana (in Italian). Retrieved 4 July 2017.
- ^ "osso buco". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ Felicity Cloake (6 March 2014). "How to cook the perfect osso buco". The Guardian. Retrieved 7 June 2019.