Osso Buco

Traditional Osso Buco uses cross-cut veal shanks, specifically from the hind leg of the calf. The bone-in cut is essential because the marrow inside the bone adds immense richness and flavor to the braising liquid.

Osso Buco is classically served over a bed of Risotto alla Milanese, which is a creamy saffron-infused risotto. The rich, savory meat pairs perfectly with the slightly sweet and aromatic saffron flavor of the rice.

Osso Buco in bianco is the traditional Milanese version cooked with white wine, no tomatoes, and finished with gremolata. The "rosso" variation includes tomatoes and is more common in southern Italian regions.

Gremolata is a fresh condiment made of finely minced lemon zest, garlic, and parsley. It is sprinkled over Osso Buco right before serving to provide a bright, acidic contrast to the heavy, rich braised meat.