Ossobuco is an Italian dish, originally from Milano. Ossobuco or osso bucco is italian and means “bone with a hole”, a reference to the marrow hole at the centre of the cross-cut veal shank. Most often this dish is specifically made of veal shank, but you can also use pork or reindeer.
Traditional ways of seasoning include tomatoes, carrots, celery stalks, parsley, thyme, onion, garlic, parsley, lemon juice, wine, salt and pepper. Anyhow, you can by all means use more herbs to your taste, just as I have done. Continue reading “Ossobuco”