Osso Buco, Milanese-Style Veal
Osso Buco alla Milanese is a cherished trademark of Milan, popular in the winter, when its rich and filling qualities are appreciated.
“L’oss bus a la milanesa” as it’s called in Milan, the fashion and design capital of Lombardy and northern Italy, is one of the most venerated recipes in Milanese culinary tradition. Like lasagne in Bologna, brasato in Turin, and Baccalà mantecato in Venice, Osso Buco alla milanese is a cherished trademark of Milan—jealously guarded against outside influence, despite the massive immigration from southern Italy into Lombardy in the 50s and 60s. Though often regional recipes and culinary customs are learned and appreciated elsewhere, a great dish is like a great painting: it shouldn’t be tampered with.
Ossobuchi alla milanese will make any carnivore happy enough to want it again and again—fortunately, it is an easy dish to prepare; click here for the authentic Milanese recipe. The original recipe calls for the middle part of the veal shank where there is more marrow. Look for veal shank with a generous proportion of meat to bone. Each slice should be about 1 to 1 ½ inches high, and ideally 5 inches or less in diameter. One final suggestion: if you go to Italy, try to eat ossobuchi in Milan (rather than in Rome or Florence)—preferably at the home of a friend!