![]() Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables. Īlthough recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The shank is then cross-cut into sections about 3 cm thick. 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. Although it is tough, braising makes it tender. This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. In the Milanese variant of the Lombard language, this dish's name is òss bus. Ossobuco or osso buco is Italian for "bone with a hole" ( osso "bone", buco "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco. The modern and more popular recipe includes tomatoes, carrots, celery, and onions gremolata is optional. ![]() The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. Ossobuco or osso buco ( pronounced Milanese: òss bus ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. ![]()
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