Ossobuco di Nonna Laura
Italian Osso Buco
The osso buco is the veal shank and specifically the central part of the back that has quite tender meat around the bone, at the contrary of the front one.
In eighteenth century Italy, the osso buco was cooked without tomato, which was added almost regularly from the late eighteenth century.
Generally it refers to the dish known as osso buco alla Milanese in gremolada.
The gremolada is a sauce made from lemon peel, rosemary, garlic and parsley, in which the presence of lemon retains a decidedly Rococo accent.
The name given to the dish, made from slices of shank (or shin), preferably the back of the veal, emphasizes the importance of bone and even more of his hole for the success of the preparation.
The hole is in fact full of bone marrow, which, melting its surface during cooking, gives the right texture to the sauce and softens the taste.
On this page you will find the recipe for making a tasty osso buco alla Milanese, using a few really good ingredients, but with Nonna Laura’s touch!
Let us know how your dish turned out: we will post your photos and comments in our section Tested by You.
You can learn how to prepare this amazing and simple dish during our culinary courses in the beautiful city of Venice.