Ossobuco

Ossobuco or osso buco (; Template:Langx ), 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 and traditionally served with either or polenta, depending on the regional variation. The marrow from the hole in the bone (the in the ) 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, , is flavored with cinnamon, bay leaf, and . The modern and more popular recipe includes tomatoes, carrots, celery, and onions; is optional.

Etymology

File:Veal-shank.jpg

Veal shank

or is Italian for 'bone with a hole' (: 'bone', : '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 .

Preparation

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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. The shank is then cross-cut into sections about Template:Cvt thick.

Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.

Accompaniments

is the traditional accompaniment to , making for a one-dish meal. Ossobuco (especially the tomato-based version, prepared south of the River Po) is also eaten with polenta or mashed potatoes. South of the Po, it is sometimes served with pasta.