Osso Buco is veal shanks braised in a white wine and tomato sauce. The secret to Osso Buco is the braising. It turns any meat into perfectly falling apart tender and full of flavour. The marrow filled bones give Osso Buco a meaty unctuousness that is hard from other cuts. The shank is cut such that the marrow of the bone is exposed and starts melting into the pot as the veal braises infuse the dish with even more flavour. Wine, tomato paste balance and tomato puree balance that richness beautifully, and fresh thyme gives the dish a delicious woodsy aroma.
The Italian dish originated from the city of Milan in the late 19th century. Traditionally served with saffron risotto and sprinkled with gremolata, a mix of parsley, garlic and lemon peel. The modern version includes tomatoes, carrots, celery and onions whereas the older version, Ossobuco in Bianco, is flavoured with cinnamon, bay leaf and gremolata.