In Milan, ossobuco is one of the most popular secular dishes in local cuisine.
Culinarian Daniel Bork teaches you how to prepare a delicious osso buco with wine and polenta.
The name may seem strange to you, but the flavor and texture of ossobuco are familiar. This is because the cut, typical of Lombardy, is extracted from the hind leg of the ox (or veal), in a part also called chambão.
This is an old acquaintance of ours: the muscle. Just cut differently, across the grain, into thick slices with bone in the middle. In the center of the discs, the tube-shaped bony part is stuffed with marrow, a delicacy rich in flavor and texture.
In fact, it was thanks to this shape that the piece received its name: “oss bus” means “bone with a hole” in the Milanese dialect of Italy, the place where the dish originated.
In Milan, ossobuco is one of the most popular secular dishes in local cuisine. Its strong and striking flavor is part of the region’s history. There are records of the consumption of ossobuco among the Milanese since 1700. Originally, it was prepared there in a deep and long stew, enriched with olive oil, wine and aromatics.
All the flavor of the bone
The lean, rigid and fibrous meat of the ossobuco becomes privileged when flanking the bone. But to extract its full flavor you need patience. The ossobuco must be prepared in the Milanese style. In time-consuming recipes such as stews, stews, soups and consommés.
Always long enough for the fibers to become tender and soft. Furthermore, the marrow located in the center of the bone, when subjected to slow cooking, provides very rich, unctuous and full-bodied sauces.
The Milanese usually serve ossobuco accompanied by Milanese risotto, made with saffron. They also don't do without gremolata, a paste of parsley, garlic and lemon zest that highlights the flavors and aromas of the meat even more. Another side dish option is creamy, buttery polenta.
Next, the culinarian Daniel Bork teaches you how to prepare a delicious ossobuco with wine, and polenta to accompany it. The dish is easy and very tasty. Try it!
See one revenue de ossobuco with polenta:
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