The two types of ossobuco are 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. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.[4]
Look up osso buco in Wiktionary, the free dictionary.
Veal shank
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 Milanese variant of the Lombard language, this dish's name is òss bus.[2][5]
This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. 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.[6] The shank is then cross-cut into sections about 3 cm thick.[7]
Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.[8] The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.[9]
Accompanimentsedit
Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal.[7] Ossobuco (especially the tomato-based version, prepared south of the Po River) is also eaten with polenta or mashed potatoes.[10] South of the Po River, it is sometimes served with pasta.[8]
^"Ricetta Ossobuco e risotto, piatto unico di Milano" [Recipe for ossobuco and risotto, one-course meal dish of Milano]. Le ricette de La Cucina Italiana (in Italian). Retrieved 4 July 2017.
^Clifford A. Wright (7 January 2007). "Ossobuco alla Milanese". Retrieved 7 June 2019.
February 16, 2024
ossobuco, osso, buco, pronounced, ˌɔssoˈbuːko, milanese, òss, ˌɔz, ˈbyːs, specialty, lombard, cuisine, cross, veal, shanks, braised, with, vegetables, white, wine, broth, often, garnished, with, gremolata, traditionally, served, with, either, risotto, alla, mi. Ossobuco or osso buco pronounced ˌɔssoˈbuːko Milanese oss bus ˌɔz ˈbyːs is a specialty of Lombard cuisine of cross cut veal shanks braised with vegetables white wine and broth It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta depending on the regional variation 1 The marrow in the hole in the bone a prized delicacy is the defining feature of the dish 2 3 OssobucoTypeCasserolePlace of originItalyRegion or stateLombardyMain ingredientsCross cut veal shanks braised with vegetables white wine and broth VariationsOssobuco in biancoFood energy per serving 100 kcal 419 kJ Cookbook Ossobuco Media OssobucoThe two types of ossobuco are 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 While veal is the traditional meat used for ossobuco dishes with other meats such as pork have been called ossobuco 4 Contents 1 Etymology 2 Preparation 3 Accompaniments 4 ReferencesEtymology edit nbsp Look up osso buco in Wiktionary the free dictionary nbsp Veal shankOssobuco 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 Milanese variant of the Lombard language this dish s name is oss bus 2 5 Preparation edit nbsp Ossobuco served with risottoThis dish s primary ingredient veal shank is common relatively cheap and flavorful Although it is tough braising makes it tender 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 6 The shank is then cross cut into sections about 3 cm thick 7 Although recipes vary most start by browning the veal shanks in butter after dredging them in flour while others recommend vegetable oil or lard 8 The braising liquid is usually a combination of white wine and meat broth flavored with vegetables 9 Accompaniments editRisotto alla milanese is the traditional accompaniment to ossobuco in bianco making for a one dish meal 7 Ossobuco especially the tomato based version prepared south of the Po River is also eaten with polenta or mashed potatoes 10 South of the Po River it is sometimes served with pasta 8 nbsp Italy portal nbsp Food portalReferences edit Ricetta Ossobuco e risotto piatto unico di Milano Recipe for ossobuco and risotto one course meal dish of Milano Le ricette de La Cucina Italiana in Italian Retrieved 4 July 2017 a b osso buco Oxford English Dictionary Online ed Oxford University Press Subscription or participating institution membership required Felicity Cloake 6 March 2014 How to cook the perfect osso buco The Guardian Retrieved 7 June 2019 Mark Hix 15 February 2016 Recipe Pork osso bucco The Independent Archived from the original on 24 May 2022 Retrieved 7 June 2019 Angiolini Francesco 1897 Vocabolario milanese italiano coi segni per la pronuncia OCLC 250822474 Cuts of veal Merriam Webster Retrieved 7 June 2019 a b Alberini Massimo Mistretta Giorgio 1984 Guida all Italia gastronomica Touring Club Italiano p 207 OCLC 955301730 a b Root Waverley 1971 The Food of Italy Atheneum Books p 272 OCLC 215623 Giada De Laurentiis Osso Buco Food Network Retrieved 7 June 2019 Clifford A Wright 7 January 2007 Ossobuco alla Milanese Retrieved 7 June 2019 Retrieved from https en wikipedia org w index php title Ossobuco amp oldid 1205478395, wikipedia, wiki, book, books, library,
