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|description=Ossobuco (Italian for 'holed bone'), in English often spelled osso buco or osso bucco, is a Milanese speciality of veal shanks cooked in meat broth
|description=Ossobuco (Italian for 'holed bone'), in English often spelled osso buco or osso bucco, is a Milanese speciality of veal shanks cooked in meat broth
}}
}}
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<!-- /seo -->'''Ossobuco''' (Italian for 'holed bone'), in English often spelled '''osso buco''' or '''osso bucco''', is a Milanese speciality of [[veal shanks]] cooked in meat broth and flavoured with [[white wine]]. Slowly braised, this relatively tough, yet flavourful cut of meat becomes meltingly tender, and the connective tissues and [[Marrowbone|marrow]] dissolve into the sauce, making it rich and creamy.


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<div class="right_imgs" style="float: right; width: 320px;">
<span class="review">
<span class="reviewHeader">
====Random recipe review====
</span>
'''<span class="reviewTitle">Winter warmer</span>'''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.9</span>/5 </span>
<span class="reviewDesc">Superb with rustic bread.</span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>


The shank is a relatively cheap cut of [[veal]] which is readily available in most good supermarkets and butcher shops. Look for meaty hind-shanks cut from the top of the thigh with a high proportion of meat-to-bone; each piece should be about 5" across and 1" to 1&frac12;" thick.


Traditionally, '''ossobuco''' is made without [[tomatoes]] (these being unknown in Milan until the late 19th century). However, the traditional version, prepared with [[cinnamon]], [[allspice]], [[bay leaf]] and [[gremolata]] called in bianco, has by and large been replaced with the newer version which includes [[tomatoes]] and the 'holy trinity' of Italian cooking: [[carrot]], [[celery]] and [[onion]], flavoured with a [[bouquet garni]] and without [[gremolata]] (although 'hybrid' versions exist which include both [[tomato]] and [[gremolata]]). It should be noted that while the traditional combination with [[risotto alla milanese]] is perfect for the former version (for which is was intended), the modern-day version with [[tomato]], which is both moister and bolder in flavour and does not combine well with [[saffron]], is better served with [[polenta]]. The following recipe is for a 'modern' version.
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|TotalCalories = 4979
|TotalCalories = 4979
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 2 hours 30 minutes
  |CookTime = 2 hours 30 minutes
  |Image = [[Image:Ossobuco.jpg|alt=Electus]]
  |Image = [[Image:Ossobuco.jpg|thumb|middle|none|alt=Electus]]
 
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[[Image:Ossobuco ready to cook.jpg|thumb|300px|right|Ready to go]]
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'''Ossobuco''' (Italian for 'holed bone'), in English often spelled '''osso buco''' or '''osso bucco''', is a Milanese speciality of [[veal shanks]] cooked in meat broth and flavoured with [[white wine]]. Slowly braised, this relatively tough, yet flavourful cut of meat becomes meltingly tender, and the connective tissues and [[Marrowbone|marrow]] dissolve into the sauce, making it rich and creamy.
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Winter warmer</span>''


The shank is a relatively cheap cut of [[veal]] which is readily available in most good supermarkets and butcher shops. Look for meaty hind-shanks cut from the top of the thigh with a high proportion of meat-to-bone; each piece should be about 5" across and 1" to 1&frac12;" thick.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.9</span>/5 </span>


Traditionally, '''ossobuco''' is made without [[tomatoes]] (these being unknown in Milan until the late 19th century). However, the traditional version, prepared with [[cinnamon]], [[allspice]], [[bay leaf]] and [[gremolata]] called in bianco, has by and large been replaced with the newer version which includes [[tomatoes]] and the 'holy trinity' of Italian cooking: [[carrot]], [[celery]] and [[onion]], flavoured with a [[bouquet garni]] and without [[gremolata]] (although 'hybrid' versions exist which include both [[tomato]] and [[gremolata]]). It should be noted that while the traditional combination with [[risotto alla milanese]] is perfect for the former version (for which is was intended), the modern-day version with [[tomato]], which is both moister and bolder in flavour and does not combine well with [[saffron]], is better served with [[polenta]]. The following recipe is for a 'modern' version.
<span class="reviewDesc">Superb with rustic bread.</span>


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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</table>
[[Image:Ossobuco ready to cook.jpg|thumb|300px|right|Ready to go]]
{{RecipeIngredients
{{RecipeIngredients
| 4 slices [[veal hind shank]], about 1" to 1&frac12;" (2.5cm to 4cm) thick
| 4 slices [[veal hind shank]], about 1" to 1&frac12;" (2.5cm to 4cm) thick
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[[Category:Unusual recipes]]
[[Category:Unusual recipes]]


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