What is osobuco (sp)?!
Answers:
Ossobuco is an Italian recipe for veal shanks braised usually with tomatoes and a wide variety of other veggies, herbs and spices!. They are often served with a topping of gremolata, a mix of parsley, garlic and lemon peel!. They're yummy, especially the marrow!.Www@FoodAQ@Com
Ossobuco alla milanese (in English, often spelled 'osso buco', or as 'osso bucco' with two c's, noted by Merriam-Webster as an alternate spelling) is a dish from Milan, Italy, capital of Lombardy, of braised veal shanks!. It is usually sprinkled with gremolata, a mix of parsley, garlic and lemon peel, and served with risotto alla milanese, a risotto enhanced with saffron threads!.
The shank is cut across the bone into slices about 3cm thick, browned, and braised in white wine and aromatics!.
Traditionally, ossobuco is made without tomatoes (these being unknown in Milan until the late 19th century)!. However, the traditional version, prepared with cinnamon, allspice, bay leaf and gremolata called in bianco, has by and large been replaced with the newer version which includes tomatoes, carrots, celery and onion, flavoured with a bouquet garni and without gremolata (although 'hybrid' versions exist which include both tomato and gremolata)!. In the modern Italian version of this dish, restaurants often pair the Ossobuco with Risotto alla Milanese, thus becoming one of the few dishes that can be acceptably served with an (unordered) side dish (contorno) to the traditionalist Italian eater!. Other risotto rice side dishes may be used as well!.
The shank is called osso buco in Italian (from Western Lombard oss bus classical orthography, òs büüs alternative orthography), lit!. 'hole bone' (osso 'bone', buco 'hole'), because the bone marrow is part of the appeal of the dish!.
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The shank is cut across the bone into slices about 3cm thick, browned, and braised in white wine and aromatics!.
Traditionally, ossobuco is made without tomatoes (these being unknown in Milan until the late 19th century)!. However, the traditional version, prepared with cinnamon, allspice, bay leaf and gremolata called in bianco, has by and large been replaced with the newer version which includes tomatoes, carrots, celery and onion, flavoured with a bouquet garni and without gremolata (although 'hybrid' versions exist which include both tomato and gremolata)!. In the modern Italian version of this dish, restaurants often pair the Ossobuco with Risotto alla Milanese, thus becoming one of the few dishes that can be acceptably served with an (unordered) side dish (contorno) to the traditionalist Italian eater!. Other risotto rice side dishes may be used as well!.
The shank is called osso buco in Italian (from Western Lombard oss bus classical orthography, òs büüs alternative orthography), lit!. 'hole bone' (osso 'bone', buco 'hole'), because the bone marrow is part of the appeal of the dish!.
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http://en!.wikipedia!.org/wiki/Ossobuco
braised veal shanks and it takes forever to cook
but there is a better definition in wiki Www@FoodAQ@Com
braised veal shanks and it takes forever to cook
but there is a better definition in wiki Www@FoodAQ@Com
Osso Buco is an italian dish made from veal shanks (or ox tail)!. It's bascially a stew using the shank, which includes the marrow, as part of the dish itself!.Www@FoodAQ@Com
Its braised ox tail, very goodWww@FoodAQ@Com
look it up in dictionary!.comWww@FoodAQ@Com