Save 25% on ckbk membership for St Patrick's Day ☘️
4
Medium
By David Eyre
Published 2009
Osso bucco (which means ‘bone with a hole’) is one of those luxurious down-home dishes that any cook loves to make. It is sometimes cooked in bianco – without tomatoes – but I prefer this version, with the tomatoes liaising the vegetables and vermouth. Ask for the osso bucco to be cut for you and pay extra to have the centre cuts of each shin. The Milanese style is to serve the meat with a plain saffron risotto and gremolata – a mixture of finely chopped lemon rind, garlic and parsle
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe