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Osso Buco

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Osso Buco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. There are two types of osso buco: a modern version that has tomatoes, carrots, celery and onion and the original version which does not but which is flavored with cinnamon, bay leaf and gremolata (optional).

History

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 local Western Lombard Milanese dialect, it is oss bus. Osso buco was first attested in the late 19th century. It may have been a farmhouse dish or perhaps was an invention of an osteria, a neighborhood restaurant of Milan.

Preparation

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. Risotto alla milanese is the traditional accompaniment to osso buco in bianco, making for a one-dish meal. Osso buco (especially the tomato-based version) is also eaten with polenta or mashed potatoes. Outside Milan, it is sometimes served with pasta.

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References

Ossobuco, en.wikipedia.org

Osso Buco can be either fabulous, or it can be decidedly mediocre., www.newitalianrecipes.com

Ossobuco (Veal Shank), www.cliffordawright.com

Osso Buco, simplyrecipes.com