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{{#seo:
|title=Ossobuco alla Milanese a beef recipe
|titlemode=replace
|keywords=#vealshanks #gremolata #butter #celery #garlic #onion #beefstock #onions #carrots #tomato #carrot
|hashtagrev=032020
|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
}}
<!-- /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.
 
 
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.
{{recipesummary
{{recipesummary
|ImageComment = Ossobuco, finished
|TotalCalories = 4979
|PortionCalories = 1244
|DatePublished=28th July 2013
|Author=Chef
|ImageComment = Ossobuco, finished
  |Servings = Serves 4
  |Servings = Serves 4
  |Difficulty = 3
  |Difficulty = 3
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 2 hours 30 minutes
  |CookTime = 2 hours 30 minutes
  |Image = [[Image:Ossobuco.jpg|300px|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]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Winter warmer</span>''


'''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 style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.9</span>/5 </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 class="reviewDesc">Superb with rustic bread.</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="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
===Ingredients===
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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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| Freshly ground [[black pepper]]
| Freshly ground [[black pepper]]
| [[Plain  flour]]
| [[Plain  flour]]
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}}
}}
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===[[Mise en place]]===
===[[Mise en place]]===
* Preheat oven to 175°C (350°F - gas 4).
* Preheat oven to 175°C (350°F - gas 4).
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* [[Slow roast recipes]]
* [[Slow roast recipes]]


{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Beef recipes]]
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[[Category:Cooking with wine]]
[[Category:Cooking with wine]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Unusual recipes]]
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