Ossobuco alla milanese (in English, often spelled 'osso buco', or as 'osso bucco' with two c's, noted by Merriam-Webster as an alternate spelling) is a dish from Milan, Italy, capital of Lombardy, of braised veal shanks. The veal is usually sprinkled with gremolata, a mix of parsley, garlic and lemon peel, and served with risotto alla milanese, a risotto enhanced with saffron threads. Lamb is sometimes used as a substitute due to dietary restrictions or the high cost of veal shanks, but this is often frowned upon by purists.
The shank is cut across the bone into slices about one inch thick, browned, and braised in white wine and herbs. Occasionally neck bones are used in place of the veal shank.
Ossobuco was formerly made without tomatoes (these being unknown in Milan until the late 19th century). The tomato-less version, in bianco is prepared with cinnamon, allspice, bay leaf and gremolata has by and large been replaced with the newer version which includes tomatoes, carrots, celery and onion, flavoured with a bouquet garni and without gremolata (although 'hybrid' versions exist which include both tomato and gremolata).
In the modern Italian version of this dish, ossobuco is often served with risotto alla milanese, one of the few cases where a grain and meat dish are served together. Other risotto rice side dishes may be used as well.
The shank is called osso buco in Italian (from Western Lombard oss bus classical orthography, òs büüs alternative orthography), lit. 'hole bone' (osso 'bone', buco 'hole'), because the bone marrow is part of the appeal of the dish.
It tasted pretty good, but took all day to make. Just keeping it REAL!
so no way! But it still deserved a picture after such effort!
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