Ossobuco

Ossobuco, also known as osso buco, is a cherished dish from Lombardy, Italy, featuring cross-cut veal shanks braised with vegetables, white wine, and broth. This hearty meal is often topped with gremolata and traditionally served with risotto alla milanese or polenta, varying by region. One of the dish's highlights is the marrow within the bone, considered a delicacy.

There are two primary styles of ossobuco: the modern version with tomatoes and the original, ossobuco in bianco, seasoned with cinnamon, bay leaf, and gremolata. The modern recipe often includes tomatoes, carrots, celery, and onions, with gremolata being optional. While veal is the traditional meat, some variations use pork but retain the name ossobuco.

The name "ossobuco" translates to "bone with a hole" in Italian, highlighting the marrow-filled bone in the veal shank. In the Milanese dialect, it's known as òss bus.

Veal shank is the star ingredient, renowned for its rich flavor but tough texture. Braising the shanks makes them tender. They are usually cut from the top of the shin, which has a higher bone-to-meat ratio. These shanks are typically sliced into 3 cm thick sections before cooking.

To prepare ossobuco, the veal shanks are often browned in butter or oil after being lightly coated in flour. The braising liquid is a mix of white wine and meat broth, enhanced with vegetables, though recipes can differ slightly.

Ossobuco is commonly paired with risotto alla milanese, especially in the bianco version, making for a complete and satisfying meal. The tomato-based ossobuco also pairs well with polenta, mashed potatoes, or pasta, depending on regional preference.