Ossobuco, also called ossobuco alla milanese, is a specialty of Lombard cuisine in Italy consisting of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolada and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow found in the hole of the bone, the buco in the osso, is considered a prized delicacy and is the defining feature of the dish. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
In Cuisine
Source Ossobuco (Wikipedia)
Uses Ingredient
Source Ossobuco (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Italy, originated there.
Sources
1. Ossobuco, Wikipedia
https://en.wikipedia.org/wiki/Ossobuco (dietary-suitability)Quote, https://en.wikipedia.org/wiki/Ossobuco (dietary-suitability)
Ossobuco or osso buco, also known as ossobuco alla milanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth.
2. Ossobuco (Wikidata)
P495 (country of origin): ItalyQuote, P495 (country of origin): Italy
Italy
Ossobuco (Wikipedia)
- Uses Ingredient: Veal, Infobox main_ingredient field: Cross-cut veal shanks braised with vegetables, white wine, and broth
In Cuisine: Italian Cuisine, lead paragraph
Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]), also known as ossobuco alla milanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth.
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