osso buco

One of the classics of Milanese cuisine, Osso buco ('hollow bone') are shanks of veal cut so the bone with its marrow is exposed. The shanks are braised in a mix of wine and herbs, with gremolata added at the end. It's often served with risotto alla milanese.

The recipe has been made for centuries, although it was only recorded for the first time by Pellegrino Artusi in Italy's first popular cookbook, La Scienza in Cucina e l’Arte di Mangiar Bene, in 1891.