Osso buco is a Milanese braise traditionally made with cross-cut veal shanks, cooked slowly with vegetables, white wine and stock until the meat is tender and the marrow in the centre bone becomes soft. The name means “bone with a hole,” referring to the marrow bone exposed in each slice. The dish is closely associated with Lombardy and is often served with risotto alla Milanese.
Osso buco is cut from the veal shank into thick crosswise rounds, each containing a section of bone and marrow. The pieces are commonly tied around the circumference to help them retain their shape during braising. Veal shanks vary in diameter, so portion size and cooking time should be standardised with the supplier.
Season and lightly flour the shank portions if the recipe calls for it, then brown them in a suitable pan. Remove the meat and sweat a fine mirepoix of onion, carrot and celery. Deglaze with white wine, add stock and aromatics, then return the shanks to the pan. Cover and braise gently until the meat is tender and the connective tissue has softened. Avoid vigorous boiling, which can break the meat apart.
A traditional Milanese finish is gremolata, a fresh mixture commonly made from lemon zest, garlic and parsley. It adds brightness to the rich braise. Osso buco is often served with risotto alla Milanese, polenta or mashed potatoes. The marrow is considered a prized part of the dish.
Example: serve one braised veal shank per guest with its cooking sauce, a sprinkle of gremolata and saffron risotto.
Related variation: osso buco is sometimes made with pork or other shanks, but the classical Milanese preparation uses veal. Identify the meat accurately on the menu.
Chef’s tip: tie the shanks before browning, braise at a gentle simmer and reduce the sauce separately if needed. Keep the marrow bone intact during handling and plating.
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