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|title=Ossobuco alla Milanese, Beef recipe
|title=Ossobuco alla Milanese a beef recipe  
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|keywords=Ossobuco alla Milanese recipe Beef recipes from The cook's Wiki
|keywords=#vealshanks #gremolata #butter #celery #garlic #onion #beefstock #onions #carrots #tomato #carrot
|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..
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/e/e1/Ossobuco.jpg
|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
|datePublished=2013-07-28
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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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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]]
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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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[[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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* Traditionally, the cooking sauce is finished with a mixture of [[Garlic|garlic]], [[lemon zest]] and [[parsley]] called ''Gremolata.'' It adds a burst of freshness to the finished dish and is highly recommended. [[Gremolata]] consists of the grated zest of one [[lemon]], one finely minced clove of [[Garlic|garlic]], and one tablespoon of finely chopped [[parsley]]. Add this mixture to the sauce at the end of the cooking, as it's being reduced.
* Traditionally, the cooking sauce is finished with a mixture of [[Garlic|garlic]], [[lemon zest]] and [[parsley]] called ''Gremolata.'' It adds a burst of freshness to the finished dish and is highly recommended. [[Gremolata]] consists of the grated zest of one [[lemon]], one finely minced clove of [[Garlic|garlic]], and one tablespoon of finely chopped [[parsley]]. Add this mixture to the sauce at the end of the cooking, as it's being reduced.
* Osso buco is almost ''always'' served with [[risotto]]&ndash;indeed; it's one of the few examples in Italian cooking where a starch is served with the main course and is a marriage that no man should put asunder. One may, for a change, substitute [[orzo]] or [[acini de pepe]] cooked in [[meat stock]] and finished with [[butter]] and [[Parmesan cheese]].
* Osso buco is almost ''always'' served with [[risotto]]&ndash;indeed; it's one of the few examples in Italian cooking where a starch is served with the main course and is a marriage that no man should put asunder. One may, for a change, substitute [[orzo]] or [[acini de pepe]] cooked in [[meat stock]] and finished with [[butter]] and [[Parmesan cheese]].
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===Pictured version===
===Pictured version===
This was a complete success, though a few notes are in order:
This was a complete success, though a few notes are in order:
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[[Category:Stewed, braised or pot roasted]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
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