Osso buco

Osso Buco is a traditional Italian dish that originated in Milan. The name 'osso buco' translates to 'bone with a hole', a reference to the marrow-filled bone at the center of the dish.

History

The dish is believed to have been created during the 19th century, a period of significant culinary innovation in Italy. It is a classic example of cucina povera, or 'peasant cooking', a style of cuisine that makes use of inexpensive, readily available ingredients.

Preparation

Osso buco is typically made with veal shanks, which are braised with vegetables, white wine, and broth. The dish is often garnished with gremolata, a mixture of lemon zest, garlic, and parsley. Traditionally, osso buco is served with risotto alla milanese, a saffron-infused risotto, although it can also be served with polenta or mashed potatoes.

Variations

While the Milanese version of osso buco is the most well-known, there are many regional variations of the dish throughout Italy. Some versions use other meats, such as pork or beef, and may include additional ingredients like tomatoes, rosemary, or anchovies.

Cultural Significance

Osso buco is a staple of Italian holiday feasts, particularly Christmas Eve dinner. It is also a popular choice for Sunday family meals. The dish is celebrated for its rich, hearty flavor and its ability to bring people together around the table.

See Also

• Italian cuisine
• Cucina povera
• Risotto alla milanese

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