Italian – Ossobuco

Ossobuco is a traditional Italian dish originating from the region of Lombardy, particularly the city of Milan. The name “ossobuco” translates to “bone with a hole”, referring to the central bone of the veal shank, which is left intact during cooking. The marrow inside the bone adds rich flavor and texture to the dish.

Key Features of Ossobuco:

Main Ingredient:
- The dish is made with braised veal shanks, though other meats, such as pork or lamb, can also be used.
- The shanks are typically cut crosswise so that the bone is exposed in the center, revealing the marrow.
Cooking Method:
- The veal shanks are first browned in a hot pan with oil or butter to develop flavor.
- Aromatic vegetables such as onion, carrot, celery, and garlic are sautéed with the meat.
- The dish is then braised slowly in white wine and broth, which helps tenderize the meat and infuse it with deep flavors.
- The marrow inside the bones becomes soft and adds richness to the sauce during the slow cooking process.
Gremolata:
- A traditional garnish for ossobuco is gremolata, a mixture of lemon zest, garlic, and parsley. The freshness of gremolata contrasts with the richness of the braised meat and helps brighten the dish.
Accompaniments:
- Risotto alla Milanese is the classic side dish served with ossobuco. The creamy and flavorful risotto, often made with saffron, complements the richness of the meat.
- Alternatively, it can also be served with polenta or mashed potatoes.

Serving and Presentation:

After the meat is braised to perfection, it is served with the sauce and vegetables from the braising liquid, often topped with the freshly made gremolata for added freshness and flavor.
The marrow from the bone is a delicacy in itself, and some diners enjoy scooping it out and spreading it on bread or mixing it into the sauce.

Cultural Significance:

Ossobuco alla Milanese is a quintessential dish in Milanese cuisine, representing the culinary traditions of Northern Italy. It is a dish often served on special occasions, festive meals, or during the winter months.
The combination of braised meat, marrow, and gremolata reflects the Italian mastery of combining bold, hearty flavors with fresh, zesty elements.

Ossobuco Recipe Overview:

Ingredients:
- 4 veal shanks (with the bone in)
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 cup white wine
- 2 cups beef or chicken broth
- 1 can of diced tomatoes (optional)
- Olive oil or butter for browning
- Salt and pepper to taste
Gremolata:
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 1 garlic clove, minced
Instructions:
1. Brown the meat: Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Brown the veal shanks on all sides, then remove them from the pot.
2. Cook vegetables: In the same pot, sauté the chopped onion, carrot, celery, and garlic until softened.
3. Deglaze the pot: Pour in the white wine and let it reduce for a few minutes, scraping up any brown bits from the bottom of the pot.
4. Braize the meat: Return the veal shanks to the pot, and add the broth (and tomatoes, if using). Bring it to a simmer, cover, and cook on low heat for about 2-3 hours, until the meat is tender and the sauce has thickened.
5. Prepare gremolata: Mix the parsley, lemon zest, and garlic in a small bowl.
6. Serve: When the ossobuco is ready, garnish with the gremolata and serve with risotto alla Milanese or polenta.

Variations:

While ossobuco alla Milanese is the most well-known version, other regional variations may include the use of different meats or additions to the braising liquid, like tomatoes, stock, or herbs like rosemary and bay leaves.