Osso buco is an Italian culinary term that literally translates to "bone with a hole." It refers to a traditional Milanese dish that consists of cross-cut veal shanks, typically from the hind leg, which are braised with vegetables, herbs, and white wine.
The dish is characterized by its rich and flavorful broth, tender meat, and the marrow-filled bone at the center of each shank. The bone with its marrow is an essential element that gives osso buco its distinctive taste and texture. Veal shanks are typically tied with twine to hold the meat together during cooking, allowing it to slowly cook in the liquid and absorb the flavors from the ingredients.
The traditional preparation of osso buco involves searing the shanks before they are slowly simmered with a mixture of vegetables such as onions, carrots, and celery. Aromatic herbs such as bay leaves, thyme, and rosemary are often added, enhancing the depth of flavors. The braising liquid is usually a combination of white wine, meat or vegetable broth, and occasionally tomato sauce or paste.
Osso buco is commonly served atop a bed of risotto alla Milanese, a creamy saffron-infused rice dish, which complements the flavors of the braised veal. Gremolata, a mixture of minced garlic, lemon zest, and parsley, is often sprinkled on top just before serving to add freshness and a burst of flavor.
This traditional Italian dish has gained popularity worldwide for its tender meat, savory broth, and complex flavors.
