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[[Image:Veal-shank.jpg|thumb|175px|right|Veal shank]] |
[[Image:Veal-shank.jpg|thumb|175px|right|Veal shank]] |
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'''''Ossobuco''''' ({{IPA-it|ˌɔsːoˈbuːko|pron}}) is a [[Milan]]ese |
'''''Ossobuco''''' ({{IPA-it|ˌɔsːoˈbuːko|pron}}) is a [[Milan]]ese speciality of cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine and broth. It is often garnished with ''[[gremolata]]'' and traditionally served with ''[[risotto]] alla milanese''. |
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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 |
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. |
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==Name== |
==Name== |
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''Ossobuco'' or ''osso buco'' is [[Italian (language)|Italian]] for "bone with a hole" (''osso'' bone, ''buco'' hole), a reference to the [[Bone marrow#Bone marrow as a food|marrow]] hole at the |
''Ossobuco'' or ''osso buco'' is [[Italian (language)|Italian]] for "bone with a hole" (''osso'' bone, ''buco'' hole), a reference to the [[Bone marrow#Bone marrow as a food|marrow]] hole at the centre of the cross-cut veal shank. In the local [[Western Lombard]] [[Milanese|Milanese dialect]], this dish's name is ''oss bus''.<ref>[[Oxford English Dictionary]], draft revision (December 2007)</ref><ref>Francesco Angiolini, ''Vocabolario milanese-italiano coi segni per la pronuncia'', 1897 [http://books.google.com/books?id=-ncVAAAAYAAJ&pg=PA545 oss bus]</ref> |
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==History== |
==History== |
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This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the thigh which has a higher proportion of bone to meat than other meaty cuts of beef.<ref>[http://visual.merriam-webster.com/food-kitchen/food/meat/cuts-veal.php Cuts of veal as displayed on Merriam-Webster.com]</ref> The shank is then cross-cut into sections about 3 cm thick.<ref name="tci">Touring Club Italiano, ''Guida all'Italia gastronomica'', 1984, p. 207</ref> |
This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the thigh which has a higher proportion of bone to meat than other meaty cuts of beef.<ref>[http://visual.merriam-webster.com/food-kitchen/food/meat/cuts-veal.php Cuts of veal as displayed on Merriam-Webster.com]</ref> The shank is then cross-cut into sections about 3 cm thick.<ref name="tci">Touring Club Italiano, ''Guida all'Italia gastronomica'', 1984, p. 207</ref> |
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Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.<ref name="root">Waverley Root, ''The Food of Italy'', 1971, p. 272</ref> The braising liquid is usually a combination of white wine and meat [[broth]] |
Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.<ref name="root">Waverley Root, ''The Food of Italy'', 1971, p. 272</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavoured with vegetables.<ref>[http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe/index.html Giada De Laurentiis' recipe for ''ossobuco'' on the Food Network website]</ref><ref>[http://www.newitalianrecipes.com/osso-buco.html Info on ''ossobuco'' at Newitalianrecipes.com]</ref> |
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==Accompaniments== |
==Accompaniments== |
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Ossobuco (pronounced [ˌɔsːoˈbuːko]) is a Milanese speciality 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.
Ossobucoorosso bucoisItalian 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.[1][2]
Ossobuco was first attested in the late 19th century. It may have been a farmhouse dish or perhaps was an invention of an osteria, a neighborhood restaurant of Milan.[3]
This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the thigh which has a higher proportion of bone to meat than other meaty cuts of beef.[4] The shank is then cross-cut into sections about 3 cm thick.[5]
Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.[6] The braising liquid is usually a combination of white wine and meat broth flavoured with vegetables.[7][8]
Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal.[5] Ossobuco (especially the tomato-based version) is also eaten with polenta or mashed potatoes.[3] Outside Milan, it is sometimes served with pasta.[6]
