Ossobuco

Ossobuco consists of a veal shank cut crosswise, leaving a bone containing marrow at the center of each piece. On its own, this cut is rather unremarkable, but when prepared correctly, it becomes one of the most delicious options. The shank contains a significant amount of connective tissue; after several hours of slow cooking, this transforms into gelatin, resulting in a sauce that is thick, glossy, and rich. Meanwhile, the bone marrow melts, adding even greater depth to the dish. It is a classic of Milanese cuisine and an excellent choice for a restaurant menu: an affordable ingredient yields a dish with real character—one that guests will remember.

Primal cut

Shank

Aging

Not aged

State

Fresh

Cooking method

Braising