Ossobuco on:
[Wikipedia]
[Google]
[Amazon]
''Ossobuco'' or ''osso buco'' (; lmo, òss bus, label=
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 3 cm 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
Milanese
Milanese (endonym in traditional orthography , ') is the central variety of the Western dialect of the Lombard language spoken in Milan, the rest of its metropolitan city, and the northernmost part of the province of Pavia. Milanese, due to ...
or ''òs büüs'' ) is a specialty of Lombard cuisine of cross-cut veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
shanks braised
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coc ...
with vegetables, white wine, and broth. It is often garnished with ''gremolata
Gremolata () or gremolada (, ) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish '' ossobuco alla milanese''.
Ingredients
''Gremolata'' usually includes gra ...
'' and traditionally served with either '' risotto alla milanese'' or polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
...
, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is 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 flavoured with cinnamon, bay leaf, and ''gremolata''. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; ''gremolata'' is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.
Etymology
''Ossobuco'' or ''osso buco'' isItalian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance language
*** Regional Ita ...
for "bone with a hole" (''osso'' "bone", ''buco'' "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is ''òss bus''.
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. The shank is then cross-cut into sections about 3 cm 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
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
flavored with vegetables.
Accompaniments
''Risotto alla milanese'' is the traditional accompaniment to ''ossobuco in bianco'', making for a one-dish meal. ''Ossobuco'' (especially the tomato-based version, prepared south of thePo River
The Po ( , ; la, Padus or ; Ancient Ligurian: or ) is the longest river in Italy. It flows eastward across northern Italy starting from the Cottian Alps. The river's length is either or , if the Maira, a right bank tributary, is included. T ...
) is also eaten with polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
...
or mashed potatoes. South of the Po River, it is sometimes served with pasta.
See also
*List of Italian dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and anci ...
References
{{Cuisine of Italy Cuisine of Lombardy Veal dishes