Osso buco

Osso buco, or ossobuco in Italian, is a hearty, well-known dish of braised veal shanks in a rich tomato sauce that is served as the main course of a meal. Because it is generally associated with the area around Milan, it is frequently called Osso buco alla Milanese. In Milan's dialect, oss bus means "bone with a hole." Most recipes call for a last-minute addition of a gremolada (or gremolata), which is a chopped mixture of lemon peel, garlic, and parsley. An osso buco prepared without tomatoes can be called either Ossobuco in Bianco or Ossobuco in Gremolada.

Sources

• Essentials of Classic Italian Cooking, by Marcella Hazan, Alfred A. Knopf, New York, 1992, pages 355–358, ISBN 0-394-58404-X
• Foods of the World, Recipes: The Cooking of Italy by Waverley Root, Time-Life Books, New York, 1974, page 62, Library of Congress cat. card number 68-19230
• Italy: The Beautiful Cookbook, by Lorenza de'Medici and Patrizia Passigli, Collins Publishers, San Francisco, 1988, page 142, ISBN 0-00-215446-3
• The New Food Lover's Companion, Sharon Tyler Herbst, Barron's, Hauppauge, New York, 1995, pages 262 and 404, ISBN 0-8120-1520-7

Preparation of a typical osso buco

The ingredients   The vegetables and butter, ready to cook   The vegetables cooked briefly in butter   The veal, beginning to be browned   The veal, browned on both sides   Beginning to simmer all the ingredients   Osso buco after nearly 3 hours of simmering   Osso buco served with garlic mashed potatoes and a strained, puréed sauce