The ossobuco (marrowbone, sliced veal shank) is a cut of tender meat of bovine, carved out of the muscle at the same level of the tibia. It is a slide of tender meat about 3 or 4 centimeters thick, called “ossobuco” because of the empty bone that in the middle contains some tasty marrow, which is the main ingredient as it defines the richness of tastes of the dish.
Depending on the cut of the meat, we can distinguish between posterior and anterior ossobuco. The posterior ossobucos have a more tender meat with less nervous tissues, so they are recommended to be stewed or boiled. The anterior ossobucos have more nervous tissues and they are used to cook a tasty soup, from which you can obtain the broth jello. The marrow contributes to create the distinctive glazing and it can be used to prepare the soup for the recipe of Risotto alla milanese.
The milanese cuisine was able to enhance better the ossobuco, making it one of its traditional dish. It can ben served as second course, but the classic match involves ossobuco and Saffron Risotto, which embraces the taste of mallow. One popular recipe is Ossobuco alla milanese/in gremolada: the stewed meat is seasoned with the gremolada, which is a mince made up of parsley, garlic and twiste of lemon.
Marciana restaurant is proud to present you the recipe Ossobuco in gremolada con contorni di stagione in its menu: ask our staff to try this flavour explosion.
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