Ossobuco alla Milanese

Italy · Europe

Short description: This preparation braises veal shank until tender, leaving the marrow bone as the visual signature of the plate.
Ingredients: Braised veal shank with white wine, stock, aromatics, butter, lemon-parsley gremolata, and saffron risotto.
Cultural note: The bright rice and citrus-herb finish balance the rich braised meat, making the plate more than just a stew of shank.
Common misconception: The marrow bone is not decoration; it is central to the cut and to the name of the dish.

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