Patience Gray, Primrose Boyd

Osso Buco

Preparation info
  • Serves

    4

    • Difficulty

      Complex

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By Patience Gray and Primrose Boyd

Published 1957

  • About

Osso buco is a speciality of Lombard cooking, a way of preparing a knuckle of veal. The joint can either be cut into slices about 1½ inches thick right through the bone - the butcher will do this - or if a suitable pot is available it can be cut into thick slices as far as the bone and cooked in the following manner:

Method

Prepare a hash of onions, celery, carrots, and leeks, and fry it in butter in an iron p