Ossobuco

(Image source: City of Milan)

Ossobuco (marrowbone) is a typical speciality of Milanese cuisine, and is often served on a bed of yellow Risotto alla Milanese. The name comes from ossbus, which means a ‘bone with a hole’ in the local dialect and refers to the cut of veal that is used: a slice of the shin in which the round section of bone is surrounded by tender meat. The bone is filled with tasty marrow that can be scooped out with a spoon. The recipe for Ossobuco appeared in cookbooks as early as the 18th century. Over the centuries it has been elaborated and modified in a variety of ways. Ossobuco also goes well with risotto orpasta.