Ossobuco is a traditional Italian dish that originates from Milan in Northern Italy. It’s a classic example of the “cucina povera” or “poor kitchen” tradition, where no part of the food goes to waste.
The name “ossobuco” translates to “bone with a hole,” which aptly describes the veal shank used in this dish. The marrow within the bone is key to the rich, savory flavor of the dish as it melts during slow cooking. Traditionally, ossobuco is braised with vegetables, white wine, and broth, then served with risotto alla Milanese, a creamy, saffron-infused rice dish. Variations of the recipe include the addition of tomatoes and a garnish of gremolata – a mix of lemon zest, garlic, and parsley – added just before serving. The dish is beloved for its robust flavors and tender meat, making it a staple of Italian comfort food.
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