Ossobuco

Ossobuco alla milanese ( Knuckle of veal Milanese style) is a traditional stew of Italian cuisine. The term osso buco literally means " bone with a hole ", after the hollow bone, which runs through the knuckle.

To prepare the shanks are cut transversely thick slices of shin in four to five inches to the bone, the pieces rolled in flour, fried in butter and slowly even stewed in white wine or broth. Then gremolata, a mixture of finely chopped parsley, rosemary, garlic and lemon zest added and served very hot. As a special delicacy applies the bone marrow. In some recipes are for Schmorsauce still chopped tomatoes, onions, carrots, fennel and celery added or a portion of the salt replaced with anchovy fillets. Osso buco is often served with risotto alla milanese.