Osso buco (cross-cut veal shank)

Thick cross-cut slices of veal shank on the marrow bone with lean meat and marrow, tender and gelatinous with long braising, browned and slow-cooked in white wine.

Osso buco (cross-cut veal shank) is thick cross-cut slices of veal (less often beef) shank on the marrow bone, with lean meat around the bone, plenty of connective tissue and marrow inside, which becomes tender and gelatinous with long braising. It is floured, browned and slow-cooked in white wine with vegetables and stock Milanese-style, served with risotto alla milanese and gremolata.

Recipes with this ingredient

Pasta with Veal Shank RagoutItalian cuisine | Pasta and pizza

A hearty pasta for long autumn and winter lunches. The base of its sauce is veal shank, also known as ossobuco, which needs to be stewed for 14 hours. The recipe is taken from the book by Mark Vetri "Cooking Pasta.

Ossobuco with tomatoes and orangesItalian cuisine | Main courses

Osso buco with tomatoes and oranges is a refined Italian dish that originated in sunny Milan. Tender veal shank braised in aromatic sauce is filled with the rich flavors of ripe tomatoes, fresh orange zest, and fragrant rosemary. This harmonious blend of sweet citrus notes and deep meat texture creates an incredibly rich bouquet that pairs perfectly with fresh pasta. Thanks to the long slow cooking, osso buco becomes tender and literally melts in your mouth. Traditionally served right in the pot to preserve the full flavor, this dish is a true embodiment of Italian gastronomic culture where simplicity of ingredients meets culinary sophistication.

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