Osso Bucco

Braised veal shank, falling off the bone, in a Milanese kitchen.

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Osso Bucco is a muted beige, close to brown.

It can be described as muted, dull, matte and soft.

Set in black, because black reads best on it.

Osso Bucco

Ossobuco

Ossobuco or osso buco, also known as ossobuco alla milanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolada and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow from the hole in the bone is a prized delicacy and the defining feature of the dish.

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