Ossobuco

Ossobuco is a traditional stew of Italian or especially Milanese cuisine, which is why it sometimes has the addition alla milanese . The term Osso buco literally means "bone with a hole", after the hollow bone that runs through the veal shank used in the dish .

For preparation, the legs are cut across the bone into four to five centimeters thick leg slices , the pieces are turned in flour , fried in butter and slowly braised in white wine or meat broth and chopped tomatoes . Shortly before serving, gremolata is often added, a finely chopped mixture of parsley , garlic , lemon peel and possibly anchovy fillets . Bone marrow is a special delicacy .

In some recipes are for Schmorsauce yet onions garlic, carrot , fennel or celery added. Risotto alla milanese is often served as a side dish.

Web links

Commons : Ossobuco - collection of images, videos and audio files

Individual evidence

↑ ^a ^b Linda Civitello: Cuisine & Culture. A History of Food and People. 3. Edition. John Wiley & Sons , Hoboken 2011, ISBN 978-1-118-09875-2 , Chapter Eighth Course: Cattle, Coca-Cola, Cholera , Section Northern Italian Cuisine , Paragraph 2 .
^ ^A ^b Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “veal” .
↑ Wayne Gisslen: cooking Professional . 7th edition. John Wiley & Sons, Hoboken 2011, ISBN 978-0-470-19752-3 , pp. 363 .
^ Clifford A. Wright: The Best Stews in the World . New ed. The Harvard Common Press, Boston 2012, ISBN 978-1-299-89537-9 , chapter Ossobuco Alla Milanese .
^ Charles Sinclair: Dictionary of Food. International Food and Cooking Terms from A to Z. 2nd edition. A & C Black, London 2005, ISBN 978-1-4081-0218-3 , pp. 411 , keyword "ossobuco" .

[:0-1] Linda Civitello: Cuisine & Culture. A History of Food and People. 3. Edition. John Wiley & Sons , Hoboken 2011, ISBN 978-1-118-09875-2 , Chapter Eighth Course: Cattle, Coca-Cola, Cholera , Section Northern Italian Cuisine , Paragraph 2 .

[companion-2] A ^b Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “veal” .

[3] Wayne Gisslen: cooking Professional . 7th edition. John Wiley & Sons, Hoboken 2011, ISBN 978-0-470-19752-3 , pp. 363 .

[4] Clifford A. Wright: The Best Stews in the World . New ed. The Harvard Common Press, Boston 2012, ISBN 978-1-299-89537-9 , chapter Ossobuco Alla Milanese .

[5] Charles Sinclair: Dictionary of Food. International Food and Cooking Terms from A to Z. 2nd edition. A & C Black, London 2005, ISBN 978-1-4081-0218-3 , pp. 411 , keyword "ossobuco" .