Osso buco

A traditional Italian dish from Milan. Veal shanks are browned, a mirepoix added to the pot with wine and stock then simmered for hours until the meat falls off the bone. Osso buco is traditionally topped with a gremolata of garlic, parsley and grated lemon zest and served with risotto Milanese (saffron risotto). When eating the dish the marrow is scooped out of the shank with special marrow spoons. See recipe for pictures of the proper meat cut and preparation method.

See recipes. A substitute for the proper meaty veal shank cut try beef shanks