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{{Short description|Italian dish from Lombard region}}
{{Use dmy dates|date=June 2023}}
{{Infobox food
| name = Ossobuco
| image = Ossobuco.jpg
| image_size = 275px
| caption =
| alternate_name =
| country = [[Italy]]
| region = [[Lombardy]]
| creator =
| course =
| type = [[Casserole]]
| served =
| main_ingredient = Cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine, and broth.
| variations = {{lang|it|Ossobuco in bianco}}
| calories = 100
| other =
}}

'''Ossobuco''' or '''osso buco''' ({{IPA-it|ˌɔssoˈbuːko|lang}}; {{lang-lmo|òss bus|label=[[Milanese dialect|Milanese]]}}, {{IPA-lmo|ˌɔz ˈbyːs|lang}}) is a specialty of [[Lombard cuisine]] of cross-cut [[veal]] [[Shank (meat)|shank]]s [[Braising|braised]] with vegetables, white wine, and broth. It is often garnished with [[gremolata]] and traditionally served with either {{lang|it|[[Risotto alla Milanese|risotto alla milanese]]}} or [[polenta]], depending on the regional variation.<ref>{{cite web|url=https://www.lacucinaitaliana.it/ricetta/piatti-unici/ossobuco-e-risotto-piatto-unico-di-milano/#step-1|title=Ricetta Ossobuco e risotto, piatto unico di Milano|website=Le ricette de La Cucina Italiana|language=it|trans-title=Recipe for ossobuco and risotto, one-course meal dish of Milano|access-date=4 July 2017}}</ref> The [[Bone marrow (food)|marrow]] in the hole in the bone, a prized delicacy, is the defining feature of the dish.<ref name=OED>{{OED|osso buco|id=133083}}</ref><ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco|title=How to cook the perfect osso buco|author=Felicity Cloake|author-link=Felicity Cloake|date=6 March 2014|access-date=2019-06-07|newspaper=[[The Guardian]]}}</ref>

The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, {{lang|it|ossobuco in bianco}}, is flavoured with cinnamon, bay leaf, and {{lang|it|gremolata}}. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; {{lang|it|gremolata}} is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-date=2022-05-24 |url-access=subscription |url-status=live |title=Recipe: Pork osso bucco |newspaper=[[The Independent]] |date=15 February 2016 |author=Mark Hix |author-link=Mark Hix |access-date=2019-06-07}}</ref>

==Etymology==
[[Image:Veal-shank.jpg|thumb|175px|left|Veal shank]]
{{lang|it|Ossobuco}} or {{lang|it|osso buco}} is [[Italian language|Italian]] for 'bone with a hole' ({{lang|it|osso}}: 'bone', {{lang|it|buco}}: 'hole'), a reference to the [[Bone marrow (food)|marrow]] hole at the centre of the cross-cut veal shank. In the [[Milanese dialect|Milanese variant]] of the [[Western Lombard dialects|Lombard]] language, this dish's name is {{lang|lmo|òss bus}}.<ref name=OED/><ref>{{cite book
| title=Vocabolario milanese-italiano coi segni per la pronuncia
| first=Francesco
| last=Angiolini
| author-link=Francesco Angiolini
| year=1897
| oclc=250822474}}</ref>

==Preparation==
[[File:Redaktionsvortreffen EuT 2 ossobuco 16.04.2011 22-59-12.2011 22-59-12.jpg|thumb|250px|Ossobuco served with [[risotto]]]]
This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, [[braising]] makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.<ref>{{cite web
| url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php
| title=Cuts of veal
| publisher=[[Merriam-Webster]]
| access-date=2019-06-07}}</ref> The shank is then cross-cut into sections about 3&nbsp;cm thick.<ref name="tci">{{cite book
| title=Guida all'Italia gastronomica
| first1=Massimo
| last1=Alberini
| first2=Giorgio
| last2=Mistretta
| publisher=Touring Club Italiano
| year=1984
| page=207
| oclc=955301730}}</ref>

Although recipes vary, most start by browning the veal shanks in butter after [[Dredging (cooking)|dredging]] them in flour, while others recommend vegetable oil or [[lard]].<ref name="root">{{cite book
| title=The Food of Italy
| first=Waverley
| last=Root
| author-link=Waverley Root
| year=1971
| page=272
| publisher=[[Atheneum Books]]
| oclc=215623}}</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavored with vegetables.<ref>{{cite web
| url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380
| title=Osso Buco
| author=Giada De Laurentiis
| author-link=Giada De Laurentiis
| publisher=[[Food Network]]
| access-date=2019-06-07}}</ref>

==Accompaniments==
{{lang|it|Risotto alla milanese}} is the traditional accompaniment to {{lang|it|ossobuco in bianco}}, making for a one-dish meal.<ref name="tci"/> Ossobuco (especially the tomato-based version, prepared south of the [[Po (river)|Po River]]) is also eaten with [[polenta]] or mashed potatoes.<ref>{{cite web
| url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/
| title=Ossobuco alla Milanese
| author=Clifford A. Wright
| date=2007-01-07
| access-date=2019-06-07}}</ref> South of the Po River, it is sometimes served with [[list of pasta dishes|pasta]].<ref name="root"/>{{Portal|Italy|Food}}

==See also==
{{Wiktionary-inline|osso buco}}
{{Portal|Italy|Food}}

==References==
{{Reflist}}

{{Lombard cuisine}}
{{Cuisine of Italy}}

[[Category:Cuisine of Lombardy]]
[[Category:Veal dishes]]

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'{{Short description|Italian dish from Lombard region}} {{Use dmy dates|date=June 2023}} {{Infobox food | name = Ossobuco | image = Ossobuco.jpg | image_size = 275px | caption = | alternate_name = | country = [[Italy]] | region = [[Lombardy]] | creator = | course = | type = [[Casserole]] | served = | main_ingredient = Cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine, and broth. | variations = {{lang|it|Ossobuco in bianco}} | calories = 100 | other = }} '''Ossobuco''' or '''osso buco''' ({{IPA-it|ˌɔssoˈbuːko|lang}}; {{lang-lmo|òss bus|label=[[Milanese dialect|Milanese]]}}, {{IPA-lmo|ˌɔz ˈbyːs|lang}}) is a specialty of [[Lombard cuisine]] of cross-cut [[veal]] [[Shank (meat)|shank]]s [[Braising|braised]] with vegetables, white wine, and broth. It is often garnished with [[gremolata]] and traditionally served with either {{lang|it|[[Risotto alla Milanese|risotto alla milanese]]}} or [[polenta]], depending on the regional variation.<ref>{{cite web|url=https://www.lacucinaitaliana.it/ricetta/piatti-unici/ossobuco-e-risotto-piatto-unico-di-milano/#step-1|title=Ricetta Ossobuco e risotto, piatto unico di Milano|website=Le ricette de La Cucina Italiana|language=it|trans-title=Recipe for ossobuco and risotto, one-course meal dish of Milano|access-date=4 July 2017}}</ref> The [[Bone marrow (food)|marrow]] in the hole in the bone, a prized delicacy, is the defining feature of the dish.<ref name=OED>{{OED|osso buco|id=133083}}</ref><ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco|title=How to cook the perfect osso buco|author=Felicity Cloake|author-link=Felicity Cloake|date=6 March 2014|access-date=2019-06-07|newspaper=[[The Guardian]]}}</ref> The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, {{lang|it|ossobuco in bianco}}, is flavoured with cinnamon, bay leaf, and {{lang|it|gremolata}}. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; {{lang|it|gremolata}} is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-date=2022-05-24 |url-access=subscription |url-status=live |title=Recipe: Pork osso bucco |newspaper=[[The Independent]] |date=15 February 2016 |author=Mark Hix |author-link=Mark Hix |access-date=2019-06-07}}</ref> ==Etymology== [[Image:Veal-shank.jpg|thumb|175px|left|Veal shank]] {{lang|it|Ossobuco}} or {{lang|it|osso buco}} is [[Italian language|Italian]] for 'bone with a hole' ({{lang|it|osso}}: 'bone', {{lang|it|buco}}: 'hole'), a reference to the [[Bone marrow (food)|marrow]] hole at the centre of the cross-cut veal shank. In the [[Milanese dialect|Milanese variant]] of the [[Western Lombard dialects|Lombard]] language, this dish's name is {{lang|lmo|òss bus}}.<ref name=OED/><ref>{{cite book | title=Vocabolario milanese-italiano coi segni per la pronuncia | first=Francesco | last=Angiolini | author-link=Francesco Angiolini | year=1897 | oclc=250822474}}</ref> ==Preparation== [[File:Redaktionsvortreffen EuT 2 ossobuco 16.04.2011 22-59-12.2011 22-59-12.jpg|thumb|250px|Ossobuco served with [[risotto]]]] This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, [[braising]] makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.<ref>{{cite web | url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php | title=Cuts of veal | publisher=[[Merriam-Webster]] | access-date=2019-06-07}}</ref> The shank is then cross-cut into sections about 3&nbsp;cm thick.<ref name="tci">{{cite book | title=Guida all'Italia gastronomica | first1=Massimo | last1=Alberini | first2=Giorgio | last2=Mistretta | publisher=Touring Club Italiano | year=1984 | page=207 | oclc=955301730}}</ref> Although recipes vary, most start by browning the veal shanks in butter after [[Dredging (cooking)|dredging]] them in flour, while others recommend vegetable oil or [[lard]].<ref name="root">{{cite book | title=The Food of Italy | first=Waverley | last=Root | author-link=Waverley Root | year=1971 | page=272 | publisher=[[Atheneum Books]] | oclc=215623}}</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavored with vegetables.<ref>{{cite web | url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380 | title=Osso Buco | author=Giada De Laurentiis | author-link=Giada De Laurentiis | publisher=[[Food Network]] | access-date=2019-06-07}}</ref> ==Accompaniments== {{lang|it|Risotto alla milanese}} is the traditional accompaniment to {{lang|it|ossobuco in bianco}}, making for a one-dish meal.<ref name="tci"/> Ossobuco (especially the tomato-based version, prepared south of the [[Po (river)|Po River]]) is also eaten with [[polenta]] or mashed potatoes.<ref>{{cite web | url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/ | title=Ossobuco alla Milanese | author=Clifford A. Wright | date=2007-01-07 | access-date=2019-06-07}}</ref> South of the Po River, it is sometimes served with [[list of pasta dishes|pasta]].<ref name="root"/>{{Portal|Italy|Food}} ==See also== {{Wiktionary-inline|osso buco}} {{Portal|Italy|Food}} ==References== {{Reflist}} {{Lombard cuisine}} {{Cuisine of Italy}} [[Category:Cuisine of Lombardy]] [[Category:Veal dishes]]'
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'@@ -1,87 +1,1 @@ -{{Short description|Italian dish from Lombard region}} -{{Use dmy dates|date=June 2023}} -{{Infobox food -| name = Ossobuco -| image = Ossobuco.jpg -| image_size = 275px -| caption = -| alternate_name = -| country = [[Italy]] -| region = [[Lombardy]] -| creator = -| course = -| type = [[Casserole]] -| served = -| main_ingredient = Cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine, and broth. -| variations = {{lang|it|Ossobuco in bianco}} -| calories = 100 -| other = -}} - -'''Ossobuco''' or '''osso buco''' ({{IPA-it|ˌɔssoˈbuːko|lang}}; {{lang-lmo|òss bus|label=[[Milanese dialect|Milanese]]}}, {{IPA-lmo|ˌɔz ˈbyːs|lang}}) is a specialty of [[Lombard cuisine]] of cross-cut [[veal]] [[Shank (meat)|shank]]s [[Braising|braised]] with vegetables, white wine, and broth. It is often garnished with [[gremolata]] and traditionally served with either {{lang|it|[[Risotto alla Milanese|risotto alla milanese]]}} or [[polenta]], depending on the regional variation.<ref>{{cite web|url=https://www.lacucinaitaliana.it/ricetta/piatti-unici/ossobuco-e-risotto-piatto-unico-di-milano/#step-1|title=Ricetta Ossobuco e risotto, piatto unico di Milano|website=Le ricette de La Cucina Italiana|language=it|trans-title=Recipe for ossobuco and risotto, one-course meal dish of Milano|access-date=4 July 2017}}</ref> The [[Bone marrow (food)|marrow]] in the hole in the bone, a prized delicacy, is the defining feature of the dish.<ref name=OED>{{OED|osso buco|id=133083}}</ref><ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco|title=How to cook the perfect osso buco|author=Felicity Cloake|author-link=Felicity Cloake|date=6 March 2014|access-date=2019-06-07|newspaper=[[The Guardian]]}}</ref> - -The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, {{lang|it|ossobuco in bianco}}, is flavoured with cinnamon, bay leaf, and {{lang|it|gremolata}}. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; {{lang|it|gremolata}} is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-date=2022-05-24 |url-access=subscription |url-status=live |title=Recipe: Pork osso bucco |newspaper=[[The Independent]] |date=15 February 2016 |author=Mark Hix |author-link=Mark Hix |access-date=2019-06-07}}</ref> - -==Etymology== -[[Image:Veal-shank.jpg|thumb|175px|left|Veal shank]] -{{lang|it|Ossobuco}} or {{lang|it|osso buco}} is [[Italian language|Italian]] for 'bone with a hole' ({{lang|it|osso}}: 'bone', {{lang|it|buco}}: 'hole'), a reference to the [[Bone marrow (food)|marrow]] hole at the centre of the cross-cut veal shank. In the [[Milanese dialect|Milanese variant]] of the [[Western Lombard dialects|Lombard]] language, this dish's name is {{lang|lmo|òss bus}}.<ref name=OED/><ref>{{cite book -| title=Vocabolario milanese-italiano coi segni per la pronuncia -| first=Francesco -| last=Angiolini -| author-link=Francesco Angiolini -| year=1897 -| oclc=250822474}}</ref> - -==Preparation== -[[File:Redaktionsvortreffen EuT 2 ossobuco 16.04.2011 22-59-12.2011 22-59-12.jpg|thumb|250px|Ossobuco served with [[risotto]]]] -This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, [[braising]] makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.<ref>{{cite web -| url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php -| title=Cuts of veal -| publisher=[[Merriam-Webster]] -| access-date=2019-06-07}}</ref> The shank is then cross-cut into sections about 3&nbsp;cm thick.<ref name="tci">{{cite book -| title=Guida all'Italia gastronomica -| first1=Massimo -| last1=Alberini -| first2=Giorgio -| last2=Mistretta -| publisher=Touring Club Italiano -| year=1984 -| page=207 -| oclc=955301730}}</ref> - -Although recipes vary, most start by browning the veal shanks in butter after [[Dredging (cooking)|dredging]] them in flour, while others recommend vegetable oil or [[lard]].<ref name="root">{{cite book -| title=The Food of Italy -| first=Waverley -| last=Root -| author-link=Waverley Root -| year=1971 -| page=272 -| publisher=[[Atheneum Books]] -| oclc=215623}}</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavored with vegetables.<ref>{{cite web -| url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380 -| title=Osso Buco -| author=Giada De Laurentiis -| author-link=Giada De Laurentiis -| publisher=[[Food Network]] -| access-date=2019-06-07}}</ref> - -==Accompaniments== -{{lang|it|Risotto alla milanese}} is the traditional accompaniment to {{lang|it|ossobuco in bianco}}, making for a one-dish meal.<ref name="tci"/> Ossobuco (especially the tomato-based version, prepared south of the [[Po (river)|Po River]]) is also eaten with [[polenta]] or mashed potatoes.<ref>{{cite web -| url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/ -| title=Ossobuco alla Milanese -| author=Clifford A. Wright -| date=2007-01-07 -| access-date=2019-06-07}}</ref> South of the Po River, it is sometimes served with [[list of pasta dishes|pasta]].<ref name="root"/>{{Portal|Italy|Food}} - -==See also== -{{Wiktionary-inline|osso buco}} -{{Portal|Italy|Food}} - -==References== -{{Reflist}} - -{{Lombard cuisine}} -{{Cuisine of Italy}} - -[[Category:Cuisine of Lombardy]] -[[Category:Veal dishes]] +DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ 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[ 0 => '{{Short description|Italian dish from Lombard region}}', 1 => '{{Use dmy dates|date=June 2023}}', 2 => '{{Infobox food', 3 => '| name = Ossobuco', 4 => '| image = Ossobuco.jpg', 5 => '| image_size = 275px', 6 => '| caption = ', 7 => '| alternate_name = ', 8 => '| country = [[Italy]]', 9 => '| region = [[Lombardy]]', 10 => '| creator = ', 11 => '| course = ', 12 => '| type = [[Casserole]]', 13 => '| served = ', 14 => '| main_ingredient = Cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine, and broth.', 15 => '| variations = {{lang|it|Ossobuco in bianco}}', 16 => '| calories = 100', 17 => '| other = ', 18 => '}}', 19 => '', 20 => ''''Ossobuco''' or '''osso buco''' ({{IPA-it|ˌɔssoˈbuːko|lang}}; {{lang-lmo|òss bus|label=[[Milanese dialect|Milanese]]}}, {{IPA-lmo|ˌɔz ˈbyːs|lang}}) is a specialty of [[Lombard cuisine]] of cross-cut [[veal]] [[Shank (meat)|shank]]s [[Braising|braised]] with vegetables, white wine, and broth. It is often garnished with [[gremolata]] and traditionally served with either {{lang|it|[[Risotto alla Milanese|risotto alla milanese]]}} or [[polenta]], depending on the regional variation.<ref>{{cite web|url=https://www.lacucinaitaliana.it/ricetta/piatti-unici/ossobuco-e-risotto-piatto-unico-di-milano/#step-1|title=Ricetta Ossobuco e risotto, piatto unico di Milano|website=Le ricette de La Cucina Italiana|language=it|trans-title=Recipe for ossobuco and risotto, one-course meal dish of Milano|access-date=4 July 2017}}</ref> The [[Bone marrow (food)|marrow]] in the hole in the bone, a prized delicacy, is the defining feature of the dish.<ref name=OED>{{OED|osso buco|id=133083}}</ref><ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco|title=How to cook the perfect osso buco|author=Felicity Cloake|author-link=Felicity Cloake|date=6 March 2014|access-date=2019-06-07|newspaper=[[The Guardian]]}}</ref>', 21 => '', 22 => 'The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, {{lang|it|ossobuco in bianco}}, is flavoured with cinnamon, bay leaf, and {{lang|it|gremolata}}. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; {{lang|it|gremolata}} is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-date=2022-05-24 |url-access=subscription |url-status=live |title=Recipe: Pork osso bucco |newspaper=[[The Independent]] |date=15 February 2016 |author=Mark Hix |author-link=Mark Hix |access-date=2019-06-07}}</ref>', 23 => '', 24 => '==Etymology==', 25 => '[[Image:Veal-shank.jpg|thumb|175px|left|Veal shank]]', 26 => '{{lang|it|Ossobuco}} or {{lang|it|osso buco}} is [[Italian language|Italian]] for 'bone with a hole' ({{lang|it|osso}}: 'bone', {{lang|it|buco}}: 'hole'), a reference to the [[Bone marrow (food)|marrow]] hole at the centre of the cross-cut veal shank. In the [[Milanese dialect|Milanese variant]] of the [[Western Lombard dialects|Lombard]] language, this dish's name is {{lang|lmo|òss bus}}.<ref name=OED/><ref>{{cite book', 27 => '| title=Vocabolario milanese-italiano coi segni per la pronuncia', 28 => '| first=Francesco', 29 => '| last=Angiolini', 30 => '| author-link=Francesco Angiolini', 31 => '| year=1897', 32 => '| oclc=250822474}}</ref>', 33 => '', 34 => '==Preparation==', 35 => '[[File:Redaktionsvortreffen EuT 2 ossobuco 16.04.2011 22-59-12.2011 22-59-12.jpg|thumb|250px|Ossobuco served with [[risotto]]]]', 36 => 'This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, [[braising]] makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.<ref>{{cite web', 37 => '| url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php', 38 => '| title=Cuts of veal', 39 => '| publisher=[[Merriam-Webster]]', 40 => '| access-date=2019-06-07}}</ref> The shank is then cross-cut into sections about 3&nbsp;cm thick.<ref name="tci">{{cite book', 41 => '| title=Guida all'Italia gastronomica', 42 => '| first1=Massimo', 43 => '| last1=Alberini', 44 => '| first2=Giorgio', 45 => '| last2=Mistretta', 46 => '| publisher=Touring Club Italiano', 47 => '| year=1984', 48 => '| page=207', 49 => '| oclc=955301730}}</ref>', 50 => '', 51 => 'Although recipes vary, most start by browning the veal shanks in butter after [[Dredging (cooking)|dredging]] them in flour, while others recommend vegetable oil or [[lard]].<ref name="root">{{cite book', 52 => '| title=The Food of Italy', 53 => '| first=Waverley', 54 => '| last=Root', 55 => '| author-link=Waverley Root', 56 => '| year=1971', 57 => '| page=272', 58 => '| publisher=[[Atheneum Books]]', 59 => '| oclc=215623}}</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavored with vegetables.<ref>{{cite web', 60 => '| url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380', 61 => '| title=Osso Buco', 62 => '| author=Giada De Laurentiis', 63 => '| author-link=Giada De Laurentiis', 64 => '| publisher=[[Food Network]]', 65 => '| access-date=2019-06-07}}</ref>', 66 => '', 67 => '==Accompaniments==', 68 => '{{lang|it|Risotto alla milanese}} is the traditional accompaniment to {{lang|it|ossobuco in bianco}}, making for a one-dish meal.<ref name="tci"/> Ossobuco (especially the tomato-based version, prepared south of the [[Po (river)|Po River]]) is also eaten with [[polenta]] or mashed potatoes.<ref>{{cite web', 69 => '| url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/', 70 => '| title=Ossobuco alla Milanese', 71 => '| author=Clifford A. Wright', 72 => '| date=2007-01-07', 73 => '| access-date=2019-06-07}}</ref> South of the Po River, it is sometimes served with [[list of pasta dishes|pasta]].<ref name="root"/>{{Portal|Italy|Food}}', 74 => '', 75 => '==See also==', 76 => '{{Wiktionary-inline|osso buco}}', 77 => '{{Portal|Italy|Food}}', 78 => '', 79 => '==References==', 80 => '{{Reflist}}', 81 => '', 82 => '{{Lombard cuisine}}', 83 => '{{Cuisine of Italy}}', 84 => '', 85 => '[[Category:Cuisine of Lombardy]]', 86 => '[[Category:Veal dishes]]' ]
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All external links in the new text (all_links)
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Links in the page, before the edit (old_links)
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Parsed HTML source of the new revision (new_html)
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Whether or not the change was made through a Tor exit node (tor_exit_node)
false
Unix timestamp of change (timestamp)
'1712528378'
Retrieved from " /info/en/?search=Special:AbuseLog/37410329"
Details for log entry 37,410,329

22:19, 7 April 2024: 2600:1700:6b60:437f:f0a5:2abf:2733:8935 ( talk) triggered filter 132, performing the action "edit" on Ossobuco. Actions taken: Warn; Filter description: Removal of all categories ( examine)

Changes made in edit

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{{Short description|Italian dish from Lombard region}}
{{Use dmy dates|date=June 2023}}
{{Infobox food
| name = Ossobuco
| image = Ossobuco.jpg
| image_size = 275px
| caption =
| alternate_name =
| country = [[Italy]]
| region = [[Lombardy]]
| creator =
| course =
| type = [[Casserole]]
| served =
| main_ingredient = Cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine, and broth.
| variations = {{lang|it|Ossobuco in bianco}}
| calories = 100
| other =
}}

'''Ossobuco''' or '''osso buco''' ({{IPA-it|ˌɔssoˈbuːko|lang}}; {{lang-lmo|òss bus|label=[[Milanese dialect|Milanese]]}}, {{IPA-lmo|ˌɔz ˈbyːs|lang}}) is a specialty of [[Lombard cuisine]] of cross-cut [[veal]] [[Shank (meat)|shank]]s [[Braising|braised]] with vegetables, white wine, and broth. It is often garnished with [[gremolata]] and traditionally served with either {{lang|it|[[Risotto alla Milanese|risotto alla milanese]]}} or [[polenta]], depending on the regional variation.<ref>{{cite web|url=https://www.lacucinaitaliana.it/ricetta/piatti-unici/ossobuco-e-risotto-piatto-unico-di-milano/#step-1|title=Ricetta Ossobuco e risotto, piatto unico di Milano|website=Le ricette de La Cucina Italiana|language=it|trans-title=Recipe for ossobuco and risotto, one-course meal dish of Milano|access-date=4 July 2017}}</ref> The [[Bone marrow (food)|marrow]] in the hole in the bone, a prized delicacy, is the defining feature of the dish.<ref name=OED>{{OED|osso buco|id=133083}}</ref><ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco|title=How to cook the perfect osso buco|author=Felicity Cloake|author-link=Felicity Cloake|date=6 March 2014|access-date=2019-06-07|newspaper=[[The Guardian]]}}</ref>

The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, {{lang|it|ossobuco in bianco}}, is flavoured with cinnamon, bay leaf, and {{lang|it|gremolata}}. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; {{lang|it|gremolata}} is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-date=2022-05-24 |url-access=subscription |url-status=live |title=Recipe: Pork osso bucco |newspaper=[[The Independent]] |date=15 February 2016 |author=Mark Hix |author-link=Mark Hix |access-date=2019-06-07}}</ref>

==Etymology==
[[Image:Veal-shank.jpg|thumb|175px|left|Veal shank]]
{{lang|it|Ossobuco}} or {{lang|it|osso buco}} is [[Italian language|Italian]] for 'bone with a hole' ({{lang|it|osso}}: 'bone', {{lang|it|buco}}: 'hole'), a reference to the [[Bone marrow (food)|marrow]] hole at the centre of the cross-cut veal shank. In the [[Milanese dialect|Milanese variant]] of the [[Western Lombard dialects|Lombard]] language, this dish's name is {{lang|lmo|òss bus}}.<ref name=OED/><ref>{{cite book
| title=Vocabolario milanese-italiano coi segni per la pronuncia
| first=Francesco
| last=Angiolini
| author-link=Francesco Angiolini
| year=1897
| oclc=250822474}}</ref>

==Preparation==
[[File:Redaktionsvortreffen EuT 2 ossobuco 16.04.2011 22-59-12.2011 22-59-12.jpg|thumb|250px|Ossobuco served with [[risotto]]]]
This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, [[braising]] makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.<ref>{{cite web
| url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php
| title=Cuts of veal
| publisher=[[Merriam-Webster]]
| access-date=2019-06-07}}</ref> The shank is then cross-cut into sections about 3&nbsp;cm thick.<ref name="tci">{{cite book
| title=Guida all'Italia gastronomica
| first1=Massimo
| last1=Alberini
| first2=Giorgio
| last2=Mistretta
| publisher=Touring Club Italiano
| year=1984
| page=207
| oclc=955301730}}</ref>

Although recipes vary, most start by browning the veal shanks in butter after [[Dredging (cooking)|dredging]] them in flour, while others recommend vegetable oil or [[lard]].<ref name="root">{{cite book
| title=The Food of Italy
| first=Waverley
| last=Root
| author-link=Waverley Root
| year=1971
| page=272
| publisher=[[Atheneum Books]]
| oclc=215623}}</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavored with vegetables.<ref>{{cite web
| url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380
| title=Osso Buco
| author=Giada De Laurentiis
| author-link=Giada De Laurentiis
| publisher=[[Food Network]]
| access-date=2019-06-07}}</ref>

==Accompaniments==
{{lang|it|Risotto alla milanese}} is the traditional accompaniment to {{lang|it|ossobuco in bianco}}, making for a one-dish meal.<ref name="tci"/> Ossobuco (especially the tomato-based version, prepared south of the [[Po (river)|Po River]]) is also eaten with [[polenta]] or mashed potatoes.<ref>{{cite web
| url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/
| title=Ossobuco alla Milanese
| author=Clifford A. Wright
| date=2007-01-07
| access-date=2019-06-07}}</ref> South of the Po River, it is sometimes served with [[list of pasta dishes|pasta]].<ref name="root"/>{{Portal|Italy|Food}}

==See also==
{{Wiktionary-inline|osso buco}}
{{Portal|Italy|Food}}

==References==
{{Reflist}}

{{Lombard cuisine}}
{{Cuisine of Italy}}

[[Category:Cuisine of Lombardy]]
[[Category:Veal dishes]]

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'{{Short description|Italian dish from Lombard region}} {{Use dmy dates|date=June 2023}} {{Infobox food | name = Ossobuco | image = Ossobuco.jpg | image_size = 275px | caption = | alternate_name = | country = [[Italy]] | region = [[Lombardy]] | creator = | course = | type = [[Casserole]] | served = | main_ingredient = Cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine, and broth. | variations = {{lang|it|Ossobuco in bianco}} | calories = 100 | other = }} '''Ossobuco''' or '''osso buco''' ({{IPA-it|ˌɔssoˈbuːko|lang}}; {{lang-lmo|òss bus|label=[[Milanese dialect|Milanese]]}}, {{IPA-lmo|ˌɔz ˈbyːs|lang}}) is a specialty of [[Lombard cuisine]] of cross-cut [[veal]] [[Shank (meat)|shank]]s [[Braising|braised]] with vegetables, white wine, and broth. It is often garnished with [[gremolata]] and traditionally served with either {{lang|it|[[Risotto alla Milanese|risotto alla milanese]]}} or [[polenta]], depending on the regional variation.<ref>{{cite web|url=https://www.lacucinaitaliana.it/ricetta/piatti-unici/ossobuco-e-risotto-piatto-unico-di-milano/#step-1|title=Ricetta Ossobuco e risotto, piatto unico di Milano|website=Le ricette de La Cucina Italiana|language=it|trans-title=Recipe for ossobuco and risotto, one-course meal dish of Milano|access-date=4 July 2017}}</ref> The [[Bone marrow (food)|marrow]] in the hole in the bone, a prized delicacy, is the defining feature of the dish.<ref name=OED>{{OED|osso buco|id=133083}}</ref><ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco|title=How to cook the perfect osso buco|author=Felicity Cloake|author-link=Felicity Cloake|date=6 March 2014|access-date=2019-06-07|newspaper=[[The Guardian]]}}</ref> The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, {{lang|it|ossobuco in bianco}}, is flavoured with cinnamon, bay leaf, and {{lang|it|gremolata}}. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; {{lang|it|gremolata}} is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-date=2022-05-24 |url-access=subscription |url-status=live |title=Recipe: Pork osso bucco |newspaper=[[The Independent]] |date=15 February 2016 |author=Mark Hix |author-link=Mark Hix |access-date=2019-06-07}}</ref> ==Etymology== [[Image:Veal-shank.jpg|thumb|175px|left|Veal shank]] {{lang|it|Ossobuco}} or {{lang|it|osso buco}} is [[Italian language|Italian]] for 'bone with a hole' ({{lang|it|osso}}: 'bone', {{lang|it|buco}}: 'hole'), a reference to the [[Bone marrow (food)|marrow]] hole at the centre of the cross-cut veal shank. In the [[Milanese dialect|Milanese variant]] of the [[Western Lombard dialects|Lombard]] language, this dish's name is {{lang|lmo|òss bus}}.<ref name=OED/><ref>{{cite book | title=Vocabolario milanese-italiano coi segni per la pronuncia | first=Francesco | last=Angiolini | author-link=Francesco Angiolini | year=1897 | oclc=250822474}}</ref> ==Preparation== [[File:Redaktionsvortreffen EuT 2 ossobuco 16.04.2011 22-59-12.2011 22-59-12.jpg|thumb|250px|Ossobuco served with [[risotto]]]] This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, [[braising]] makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.<ref>{{cite web | url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php | title=Cuts of veal | publisher=[[Merriam-Webster]] | access-date=2019-06-07}}</ref> The shank is then cross-cut into sections about 3&nbsp;cm thick.<ref name="tci">{{cite book | title=Guida all'Italia gastronomica | first1=Massimo | last1=Alberini | first2=Giorgio | last2=Mistretta | publisher=Touring Club Italiano | year=1984 | page=207 | oclc=955301730}}</ref> Although recipes vary, most start by browning the veal shanks in butter after [[Dredging (cooking)|dredging]] them in flour, while others recommend vegetable oil or [[lard]].<ref name="root">{{cite book | title=The Food of Italy | first=Waverley | last=Root | author-link=Waverley Root | year=1971 | page=272 | publisher=[[Atheneum Books]] | oclc=215623}}</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavored with vegetables.<ref>{{cite web | url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380 | title=Osso Buco | author=Giada De Laurentiis | author-link=Giada De Laurentiis | publisher=[[Food Network]] | access-date=2019-06-07}}</ref> ==Accompaniments== {{lang|it|Risotto alla milanese}} is the traditional accompaniment to {{lang|it|ossobuco in bianco}}, making for a one-dish meal.<ref name="tci"/> Ossobuco (especially the tomato-based version, prepared south of the [[Po (river)|Po River]]) is also eaten with [[polenta]] or mashed potatoes.<ref>{{cite web | url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/ | title=Ossobuco alla Milanese | author=Clifford A. Wright | date=2007-01-07 | access-date=2019-06-07}}</ref> South of the Po River, it is sometimes served with [[list of pasta dishes|pasta]].<ref name="root"/>{{Portal|Italy|Food}} ==See also== {{Wiktionary-inline|osso buco}} {{Portal|Italy|Food}} ==References== {{Reflist}} {{Lombard cuisine}} {{Cuisine of Italy}} [[Category:Cuisine of Lombardy]] [[Category:Veal dishes]]'
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'@@ -1,87 +1,1 @@ -{{Short description|Italian dish from Lombard region}} -{{Use dmy dates|date=June 2023}} -{{Infobox food -| name = Ossobuco -| image = Ossobuco.jpg -| image_size = 275px -| caption = -| alternate_name = -| country = [[Italy]] -| region = [[Lombardy]] -| creator = -| course = -| type = [[Casserole]] -| served = -| main_ingredient = Cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine, and broth. -| variations = {{lang|it|Ossobuco in bianco}} -| calories = 100 -| other = -}} - -'''Ossobuco''' or '''osso buco''' ({{IPA-it|ˌɔssoˈbuːko|lang}}; {{lang-lmo|òss bus|label=[[Milanese dialect|Milanese]]}}, {{IPA-lmo|ˌɔz ˈbyːs|lang}}) is a specialty of [[Lombard cuisine]] of cross-cut [[veal]] [[Shank (meat)|shank]]s [[Braising|braised]] with vegetables, white wine, and broth. It is often garnished with [[gremolata]] and traditionally served with either {{lang|it|[[Risotto alla Milanese|risotto alla milanese]]}} or [[polenta]], depending on the regional variation.<ref>{{cite web|url=https://www.lacucinaitaliana.it/ricetta/piatti-unici/ossobuco-e-risotto-piatto-unico-di-milano/#step-1|title=Ricetta Ossobuco e risotto, piatto unico di Milano|website=Le ricette de La Cucina Italiana|language=it|trans-title=Recipe for ossobuco and risotto, one-course meal dish of Milano|access-date=4 July 2017}}</ref> The [[Bone marrow (food)|marrow]] in the hole in the bone, a prized delicacy, is the defining feature of the dish.<ref name=OED>{{OED|osso buco|id=133083}}</ref><ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco|title=How to cook the perfect osso buco|author=Felicity Cloake|author-link=Felicity Cloake|date=6 March 2014|access-date=2019-06-07|newspaper=[[The Guardian]]}}</ref> - -The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, {{lang|it|ossobuco in bianco}}, is flavoured with cinnamon, bay leaf, and {{lang|it|gremolata}}. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; {{lang|it|gremolata}} is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-date=2022-05-24 |url-access=subscription |url-status=live |title=Recipe: Pork osso bucco |newspaper=[[The Independent]] |date=15 February 2016 |author=Mark Hix |author-link=Mark Hix |access-date=2019-06-07}}</ref> - -==Etymology== -[[Image:Veal-shank.jpg|thumb|175px|left|Veal shank]] -{{lang|it|Ossobuco}} or {{lang|it|osso buco}} is [[Italian language|Italian]] for 'bone with a hole' ({{lang|it|osso}}: 'bone', {{lang|it|buco}}: 'hole'), a reference to the [[Bone marrow (food)|marrow]] hole at the centre of the cross-cut veal shank. In the [[Milanese dialect|Milanese variant]] of the [[Western Lombard dialects|Lombard]] language, this dish's name is {{lang|lmo|òss bus}}.<ref name=OED/><ref>{{cite book -| title=Vocabolario milanese-italiano coi segni per la pronuncia -| first=Francesco -| last=Angiolini -| author-link=Francesco Angiolini -| year=1897 -| oclc=250822474}}</ref> - -==Preparation== -[[File:Redaktionsvortreffen EuT 2 ossobuco 16.04.2011 22-59-12.2011 22-59-12.jpg|thumb|250px|Ossobuco served with [[risotto]]]] -This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, [[braising]] makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.<ref>{{cite web -| url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php -| title=Cuts of veal -| publisher=[[Merriam-Webster]] -| access-date=2019-06-07}}</ref> The shank is then cross-cut into sections about 3&nbsp;cm thick.<ref name="tci">{{cite book -| title=Guida all'Italia gastronomica -| first1=Massimo -| last1=Alberini -| first2=Giorgio -| last2=Mistretta -| publisher=Touring Club Italiano -| year=1984 -| page=207 -| oclc=955301730}}</ref> - -Although recipes vary, most start by browning the veal shanks in butter after [[Dredging (cooking)|dredging]] them in flour, while others recommend vegetable oil or [[lard]].<ref name="root">{{cite book -| title=The Food of Italy -| first=Waverley -| last=Root -| author-link=Waverley Root -| year=1971 -| page=272 -| publisher=[[Atheneum Books]] -| oclc=215623}}</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavored with vegetables.<ref>{{cite web -| url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380 -| title=Osso Buco -| author=Giada De Laurentiis -| author-link=Giada De Laurentiis -| publisher=[[Food Network]] -| access-date=2019-06-07}}</ref> - -==Accompaniments== -{{lang|it|Risotto alla milanese}} is the traditional accompaniment to {{lang|it|ossobuco in bianco}}, making for a one-dish meal.<ref name="tci"/> Ossobuco (especially the tomato-based version, prepared south of the [[Po (river)|Po River]]) is also eaten with [[polenta]] or mashed potatoes.<ref>{{cite web -| url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/ -| title=Ossobuco alla Milanese -| author=Clifford A. Wright -| date=2007-01-07 -| access-date=2019-06-07}}</ref> South of the Po River, it is sometimes served with [[list of pasta dishes|pasta]].<ref name="root"/>{{Portal|Italy|Food}} - -==See also== -{{Wiktionary-inline|osso buco}} -{{Portal|Italy|Food}} - -==References== -{{Reflist}} - -{{Lombard cuisine}} -{{Cuisine of Italy}} - -[[Category:Cuisine of Lombardy]] -[[Category:Veal dishes]] +DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ NUTS DEEZ 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[ 0 => '{{Short description|Italian dish from Lombard region}}', 1 => '{{Use dmy dates|date=June 2023}}', 2 => '{{Infobox food', 3 => '| name = Ossobuco', 4 => '| image = Ossobuco.jpg', 5 => '| image_size = 275px', 6 => '| caption = ', 7 => '| alternate_name = ', 8 => '| country = [[Italy]]', 9 => '| region = [[Lombardy]]', 10 => '| creator = ', 11 => '| course = ', 12 => '| type = [[Casserole]]', 13 => '| served = ', 14 => '| main_ingredient = Cross-cut [[veal]] [[shank (meat)|shank]]s [[braising|braised]] with vegetables, white wine, and broth.', 15 => '| variations = {{lang|it|Ossobuco in bianco}}', 16 => '| calories = 100', 17 => '| other = ', 18 => '}}', 19 => '', 20 => ''''Ossobuco''' or '''osso buco''' ({{IPA-it|ˌɔssoˈbuːko|lang}}; {{lang-lmo|òss bus|label=[[Milanese dialect|Milanese]]}}, {{IPA-lmo|ˌɔz ˈbyːs|lang}}) is a specialty of [[Lombard cuisine]] of cross-cut [[veal]] [[Shank (meat)|shank]]s [[Braising|braised]] with vegetables, white wine, and broth. It is often garnished with [[gremolata]] and traditionally served with either {{lang|it|[[Risotto alla Milanese|risotto alla milanese]]}} or [[polenta]], depending on the regional variation.<ref>{{cite web|url=https://www.lacucinaitaliana.it/ricetta/piatti-unici/ossobuco-e-risotto-piatto-unico-di-milano/#step-1|title=Ricetta Ossobuco e risotto, piatto unico di Milano|website=Le ricette de La Cucina Italiana|language=it|trans-title=Recipe for ossobuco and risotto, one-course meal dish of Milano|access-date=4 July 2017}}</ref> The [[Bone marrow (food)|marrow]] in the hole in the bone, a prized delicacy, is the defining feature of the dish.<ref name=OED>{{OED|osso buco|id=133083}}</ref><ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco|title=How to cook the perfect osso buco|author=Felicity Cloake|author-link=Felicity Cloake|date=6 March 2014|access-date=2019-06-07|newspaper=[[The Guardian]]}}</ref>', 21 => '', 22 => 'The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, {{lang|it|ossobuco in bianco}}, is flavoured with cinnamon, bay leaf, and {{lang|it|gremolata}}. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; {{lang|it|gremolata}} is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-pork-osso-bucco-9126289.html |archive-date=2022-05-24 |url-access=subscription |url-status=live |title=Recipe: Pork osso bucco |newspaper=[[The Independent]] |date=15 February 2016 |author=Mark Hix |author-link=Mark Hix |access-date=2019-06-07}}</ref>', 23 => '', 24 => '==Etymology==', 25 => '[[Image:Veal-shank.jpg|thumb|175px|left|Veal shank]]', 26 => '{{lang|it|Ossobuco}} or {{lang|it|osso buco}} is [[Italian language|Italian]] for 'bone with a hole' ({{lang|it|osso}}: 'bone', {{lang|it|buco}}: 'hole'), a reference to the [[Bone marrow (food)|marrow]] hole at the centre of the cross-cut veal shank. In the [[Milanese dialect|Milanese variant]] of the [[Western Lombard dialects|Lombard]] language, this dish's name is {{lang|lmo|òss bus}}.<ref name=OED/><ref>{{cite book', 27 => '| title=Vocabolario milanese-italiano coi segni per la pronuncia', 28 => '| first=Francesco', 29 => '| last=Angiolini', 30 => '| author-link=Francesco Angiolini', 31 => '| year=1897', 32 => '| oclc=250822474}}</ref>', 33 => '', 34 => '==Preparation==', 35 => '[[File:Redaktionsvortreffen EuT 2 ossobuco 16.04.2011 22-59-12.2011 22-59-12.jpg|thumb|250px|Ossobuco served with [[risotto]]]]', 36 => 'This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, [[braising]] makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.<ref>{{cite web', 37 => '| url=http://www.visualdictionaryonline.com/food-kitchen/food/meat/cuts-veal.php', 38 => '| title=Cuts of veal', 39 => '| publisher=[[Merriam-Webster]]', 40 => '| access-date=2019-06-07}}</ref> The shank is then cross-cut into sections about 3&nbsp;cm thick.<ref name="tci">{{cite book', 41 => '| title=Guida all'Italia gastronomica', 42 => '| first1=Massimo', 43 => '| last1=Alberini', 44 => '| first2=Giorgio', 45 => '| last2=Mistretta', 46 => '| publisher=Touring Club Italiano', 47 => '| year=1984', 48 => '| page=207', 49 => '| oclc=955301730}}</ref>', 50 => '', 51 => 'Although recipes vary, most start by browning the veal shanks in butter after [[Dredging (cooking)|dredging]] them in flour, while others recommend vegetable oil or [[lard]].<ref name="root">{{cite book', 52 => '| title=The Food of Italy', 53 => '| first=Waverley', 54 => '| last=Root', 55 => '| author-link=Waverley Root', 56 => '| year=1971', 57 => '| page=272', 58 => '| publisher=[[Atheneum Books]]', 59 => '| oclc=215623}}</ref> The braising liquid is usually a combination of white wine and meat [[broth]] flavored with vegetables.<ref>{{cite web', 60 => '| url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380', 61 => '| title=Osso Buco', 62 => '| author=Giada De Laurentiis', 63 => '| author-link=Giada De Laurentiis', 64 => '| publisher=[[Food Network]]', 65 => '| access-date=2019-06-07}}</ref>', 66 => '', 67 => '==Accompaniments==', 68 => '{{lang|it|Risotto alla milanese}} is the traditional accompaniment to {{lang|it|ossobuco in bianco}}, making for a one-dish meal.<ref name="tci"/> Ossobuco (especially the tomato-based version, prepared south of the [[Po (river)|Po River]]) is also eaten with [[polenta]] or mashed potatoes.<ref>{{cite web', 69 => '| url=https://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/726/id/38/', 70 => '| title=Ossobuco alla Milanese', 71 => '| author=Clifford A. Wright', 72 => '| date=2007-01-07', 73 => '| access-date=2019-06-07}}</ref> South of the Po River, it is sometimes served with [[list of pasta dishes|pasta]].<ref name="root"/>{{Portal|Italy|Food}}', 74 => '', 75 => '==See also==', 76 => '{{Wiktionary-inline|osso buco}}', 77 => '{{Portal|Italy|Food}}', 78 => '', 79 => '==References==', 80 => '{{Reflist}}', 81 => '', 82 => '{{Lombard cuisine}}', 83 => '{{Cuisine of Italy}}', 84 => '', 85 => '[[Category:Cuisine of Lombardy]]', 86 => '[[Category:Veal dishes]]' ]
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All external links in the new text (all_links)
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Links in the page, before the edit (old_links)
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Whether or not the change was made through a Tor exit node (tor_exit_node)
false
Unix timestamp of change (timestamp)
'1712528378'
Retrieved from " /info/en/?search=Special:AbuseLog/37410329"

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