Revision as of 17:09, 21 December 2007 by imported>Hayford Peirce
Osso buco, or ossobuco in Italian, is a hearty, well-known dish of braised veal shanks in a rich tomato sauce that is served as the main course of a meal. Because it is generally associated with the area around Milan, it is frequently called Osso buco alla Milanese. In Milan's dialect, oss bus means "bone with a hole." Most recipes call for a last-minute addition of a gremolada (or gremolata), which is a chopped mixture of lemon peel, garlic, and parsley. An osso buco prepared without tomatoes can be called either Ossobuco in Bianco or Ossobuco in Gremolada.
Sources
- Essentials of Classic Italian Cooking, by Marcella Hazan, Alfred A. Knopf, New York, 1992, pages 355–358, ISBN 0-394-58404-X
- Foods of the World, Recipes: The Cooking of Italy by Waverley Root, Time-Life Books, New York, 1974, page 62, Library of Congress cat. card number 68-19230
- Italy: The Beautiful Cookbook, by Lorenza de'Medici and Patrizia Passigli, Collins Publishers, San Francisco, 1988, page 142, ISBN 0-00-215446-3
- The New Food Lover's Companion, Sharon Tyler Herbst, Barron's, Hauppauge, New York, 1995, pages 262 and 404, ISBN 0-8120-1520-7
| Preparation of a typical osso buco
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| The vegetables and butter, ready to cook
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| The vegetables cooked briefly in butter
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| The veal, beginning to be browned
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| The veal, browned on both sides
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| Beginning to simmer all the ingredients
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| Osso buco after nearly 3 hours of simmering
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| Osso buco served with garlic mashed potatoes and a strained, puréed sauce
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