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Ossobuco
Shin of Veal
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Osso meaning bone and buco meaning hole, this is taken from the part of the leg where the muscle is particularly thick, giving a cut of meat about 8.5 cm (3Β½ inches) across cut into 2.5 cm (1 inch) thick sections with the bone and marrow in place. The dish of ossobuco alla milanese, in which the shin pieces are stewed in a tomato sauce, has been made popular all over the world by Italian restaurants. It is usually served with a gremolada and accompanied by saffron risotto.
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