Ossibuchi

Name: Ossibuchi
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 pieces of veal ossobuco, brought to room temperature; salt flakes and freshly ground black pepper; ¼ cup (60 ml) grapeseed oil; plain flour, for dusting; 1 cup (250 ml) dry white wine; 20 g prosciutto, diced; ½ small carrot, diced; 1 clove garlic, crushed; ½ stalk celery, diced; 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped; finely grated zest of ½ lemon; 150 g tinned whole, peeled Italian tomatoes, chopped; ½ small white onion, diced; 1 litre Chicken Stock, as needed, to cover; Risotto Milanese, to serve; 60 g unsalted butter

Preparation info

Serves
6

Difficulty
Easy

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.