Ah, ossobuco — now we’re talking classic Italian cuisine! Let’s break it down clearly:
1. What It Is
- Ossobuco means “bone with a hole” in Italian.
- It’s a cross-cut veal shank braised slowly. The “hole” in the center contains bone marrow, which is a prized delicacy.
2. Key Ingredients
- Veal shanks
- Vegetables: onions, carrots, celery (soffritto)
- White wine and/or broth
- Tomatoes or tomato paste (depending on the recipe)
- Herbs: bay leaf, thyme, sometimes rosemary
- Often finished with gremolata (a mix of lemon zest, garlic, and parsley)
3. Cooking Style
- Braising: slow-cooked in liquid until the meat is meltingly tender.
- The marrow in the bone adds richness to the sauce.
4. Serving
- Traditionally served with risotto alla Milanese (saffron risotto) in Milan, or with polenta or mashed potatoes elsewhere.
5. Fun Fact
- The marrow inside the bone is considered the highlight of the dish — many people scrape it out and spread it on bread!
If you want, I can also give a simple step-by-step method to cook ossobuco at home that captures that restaurant-level tenderness. It’s easier than it looks. Do you want me to do that?
