Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is traditionally served with either risotto alla milanese or polenta, depending on the regional variation.
There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and spices. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Ossobuco or osso buco is Italian for “bone with a hole”.
Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil. The braising liquid is usually a combination of white wine and meat broth flavoured with vegetable.
Also, pairs with Lamb Shanks & Crabs.
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