Ah yes, that Milanese favourite consisting of cross-cut veal shanks braised with vegetables, steeped in white wine and broth. Have it garnished with gremolata (chopped herb condiment of lemon zest, garlic and parsley) and served per tradition with risotto alla Milanese. There are two types of ossobuco. The modern version has tomatoes, the original recipe does not. The older version is flavoured with cinnamon, bay leaf and gremolata. The more popular modern dish includes is more like a stew flavouring the beef with tomatoes, carrots, celery and onions. Gremolata is optional.
Veal is the traditional beef used for ossobuco, but we got aged beef, and are proud of it.
What it tastes like
Also sold as
Shanks, Osso Buco, Ossobuco
w/ bone, w/o bone
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