Ossobuchi with risotto milanese
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 Granma Laura’s touch!
Ossobuchi di Nonna Laura / Osso Buco by Granma Laura
4 veal ossobuchi,
a bunch of parsley,
a glove of garlic,
½ glass of dry white wine,
Coat the ossobuchi in the four. Melt a knob of butter in a large frying pan and when the butter is completely melted, place the ossobuchi in it. Lightly brown the meat, add some pepper, the stock cube and ½ glass of dry white wine. Let the wine evaporate and then add enough water to cover the meat. Simmer until the meat is nice and tender. Add some chopped parsley, the zest of the whole lemon and the chopped glove of garlic.
Cook until the sauce is nice and sticky and dense. Serve on a bed of saffron risotto.
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.