What is OSSO BUCO?

osso buco is an Italian food that is made with steamed veal stems, cooked with intact marrow. The result is a rich, tasty meal with fine meat and a well -seasoned bone marrow, a meat product that is considered a special treatment in many areas of the world. OSSO BUCO can be eaten separately as goulash or served with rice or risotto. It is especially popular in northern Italy and is often sold as ossobuco alla Milanese , in a reference to the city where it is commonly served. Shanks tends to do best when they are cooked slowly at low fire, gently dissolving the connective tissue of meat to make it extremely tender. Slow cooking also allows you to develop a layer of taste, and when the top is used with liquid, OSSO BUCO will be very damp and tender after completion.

To make OSSO BUCO, it cooks brown veal traces in a large pot before putting them aside and dressing onions, along with other selectionFor vegetables such as carrots, celery and tomatoes. Several fresh herbs, such as thyme and oregano, are mixed and then the pot is tasting with dry white wine to remove the tasty peel from below. The accessories are added back to the pot, more wine is added, and then the pot is slowly steamed for about two hours.

OSSO BUCO can be made on the hob, in which case it requires careful monitoring or in the oven. In both cases, the bowl is completed when the meat is so fine that it has begun to fall from the bone, and is traditionally served with gremoots, Italian spices made with finely chopped parsley, garlic and shredded lemon bark.

osso buco means "bone hole" in Italian and emphasizes the role of bone marrow in a finished bowl. The bone marrow has a very distinctive, rich taste that is strengthened by the process of a slow stew. Unfortunately, this can also be a potential source of infection with Creutzfeld-Jacob disease (CJD), known as the Bovine Spongiform Encephalitis (BSE) or "Mad Cow" Ucattle. This neurological disease is deadly and incurable, so if you live in the region with an uncertain offer of beef, you may want to skip the pulp for safety reasons.