The “ossobuco alla milanese” or Osso Buco is a bone-in veal shank, cooked low and slow until meltingly tender in a broth of meat stock, veggies, and white wine. Traditionally, gremolata accompanies the dish (lemon zest, garlic, and parsley).
The classic braised veal from Northern Italy is the world’s best make-ahead dish—it tastes fantastic on the second day. Although the Milanese claim this meaty masterpiece, there are many versions of it.
Here, we bring you our special recipe for Italian Osso Buco, complete with information regarding the history of the recipe, as well as all the ingredients you will need.
About Osso Buco Recipe
The primary dish ingredient is veal shank because it is universal, relatively cheap, and it is very flavorful. Although it’s tough to make the veal shank tender, it’s worth it by browning the veal shanks into the pan with butter after dredging them in flour. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.
This dish is famous for Italian cuisine. The most challenging thing about eating in Italy is that you want to try everything. Every day you have an infinite number of recipes just like Osso Buco. The older version of Osso Buco is flavored with cinnamon, bay leaf, and gremolata. While the veal is traditional meat used for Osso Buco dishes, it is sometimes made with other meats, such as pork.
The two ossobuco types are a modern version with tomatoes and the original version that doesn’t use tomatoes. The older version is flavored with cinnamon, bay leaf, and gremolata, ossobuco in bianco. Tomatoes, carrots, celery, and onions are the contemporary and most common recipe; gremolata is optional.
Italian cuisine has had significant changes that have occurred with the discovery of the New World and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beet, all of which were last introduced in quantity in the 18th century.
In general, Italian cuisine is described by its simplicity, with many dishes having between two and four primary ingredients. Italian cooks depend primarily on ingredient quality rather than elaborate preparation. Ingredients and dishes are different from region to region. Many once-regional dishes have proliferated across the nation with differences.
However, through the years, the cuisine has been open to recent changes and adaptations. Today, Osso Buco shows the combination of modern and ancient Italian dishes.
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