Main · Lombardy
Ossobuco alla Milanese
Quick answer
Ossobuco is cross-cut veal shank braised in white wine and broth, finished with gremolata of lemon zest, garlic and parsley.
The shanks are floured, browned and slowly braised until the marrow in the bone is soft.
The name means 'bone with a hole' — the marrow is the prize.
- Region
- Lombardy
- Course
- Main
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