Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Ossibuchi (ossobuco in the singular), literally meaning ‘hollow bones’, is a section of a veal shank cut about 3 cm thick. Available from most butchers, this cut has a layer of meat attached and the marrow still in the bones – though often they are so large I’m sure they are from beef, not veal. This is traditionally served with Risotto Milanese, which also contains bone marrow.