Osso Buco

cooking tips

osso buco

My cooking tips for

the famous Italian

peasant dish

Osso buco

Pointers

Shank length - For best results, the shank bones should be at least 5 centimeters (2 inches) but preferably 6 centimeters (2 1/2 inches) in length.

Veal - For the sake of tenderness, be sure to buy veal not baby beef shanks. The color of veal shanks is pale white rather than rosy red.

Stock - If you don't have veal stock, substitute chicken stock.

Tomatoes - Unless they are vine ripened, use a good brand of canned imported Italian tomatoes. Drain the liquid.

Lemon rind - When grating the lemon rind, do not cut too deeply into the bitter white pith that underlies the yellow skin.

Serving suggestions

Accompaniments - The traditional starch accompaniment to osso buco is rice, especially risotto alla milanese. Pasta tossed with butter and freshly grated black pepper is a popular alternative.

Marrow - If you don't have marrow spoons, substitute lobster forks for removing and eating the cooked bone marrow.

Beverage - Serve a dry, medium- bodied Italian red wine.

osso buco

I hope you find my osso buco cooking tips page informative

©2008 HQP / Hillman Quality Publications