Ossobuco (or osso buco) is a classic Italian dish from Milan consisting of cross-cut veal (or beef) shanks braised slowly with vegetables, white wine, and broth. The term literally translates to “bone with a hole,” referring to the rich, marrow-filled bone at the center of the cut.
As the shank slowly braises, the meat becomes meltingly tender and the marrow melts into the sauce. The defining characteristics of ossobuco include:
- The Meat: Thickly cut (about 1.5 inches) cross-sections of the shank. Because it comes from the leg, the meat contains connective tissue that breaks down during braising, resulting in fall-off-the-bone tenderness.
- Gremolata: Ossobuco is classically garnished with gremolata. This is a fresh, zesty mixture of chopped parsley, lemon zest, and garlic that is sprinkled on top right before serving to cut through the richness of the meat.
- Accompaniments: It is traditionally served over risotto alla milanese (creamy saffron risotto) or creamy polenta.
- Variations: While the original Milanese version is cooked in bianco (without tomatoes) using white wine and broth, many modern adaptations include tomatoes and red wine for a richer, deeper flavor.
