Ossobuco 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 ossobuco: 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.
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. In the local Western Lombard Milanese dialect, this dish's name is oss bus.
Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal. Ossobuco (especially the tomato-based version) is also eaten with polenta or mashed potatoes. Outside Milan, it is sometimes served with pasta.
The Fabre 'version' is baked in the oven, served with couscous or rice, green vegetables and a salad as seen below!
I purchased two large pieces of osso buco from our local butcher - and the following is how I prepared and cooked it.
There are two types of ossobuco: 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.
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. In the local Western Lombard Milanese dialect, this dish's name is oss bus.
Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal. Ossobuco (especially the tomato-based version) is also eaten with polenta or mashed potatoes. Outside Milan, it is sometimes served with pasta.
The Fabre 'version' is baked in the oven, served with couscous or rice, green vegetables and a salad as seen below!
I purchased two large pieces of osso buco from our local butcher - and the following is how I prepared and cooked it.
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| place the meat onto a sheet of foil, add chopped or sliced onion and some spicy Italian herb mix to each piece |
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| add a knob of butter |
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| wrap each piece and place into a dish or baking tray |
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| cook in a slow oven for two hours, open foil carefully as it will be hot |
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| I served it with greens, salad and couscous |
so easy to prepare, all up 5 mins, then wrap and leave in the oven.
A great winter meal that could also have other seasonings or vegetables added. Use your imagination!
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