Ossobuco Alla Milanese

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Italy | Meat Ossobuco, when loosely translated from Italian, means hollowed bone; a reference to the large piece of marrow in the center of the veal shank bone. It's a Milanese speciality of veal shanks cooked in meat broth and flavored with white wine. Slowly braised, this relatively tough, yet flavorful cut of meat becomes meltingly tender, and the connective tissues and marrow dissolve into the sauce, making it rich and creamy. The shank is a relatively cheap cut of veal which is readily available in most good supermarkets and butcher shops. Look for meaty hind-shanks cut from the top of the thigh with a high proportion of meat to bone. Each piece should be about five inches across and one-inch to one-and-a-half inches thick. This dish probably had its origins in a Milanese farmhouse during the late nineteenth century and most likely did not originally include tomatoes, a New World vegetable. Ossobuco first became popular in the osterie of Milan, which were neighborhood restaurants of Italy's large cities. These catered to the neighborhood's local residents but ra

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