osso buco (milanese)

/OHS-soh BOO-koh (mee-lah-NEH-seh)/

"Bone with a hole." Richard Johnson says ' the best part of osso buco is the bone marrow which is scooped out of the bone with a utensil called a 'scavino' A Milanese dialect word for the taxman. Shin of veal from a calf not more than one year old, braised and then cooked in wine, stock and vegetables including tomatoes until very tender. Gremolata, a mixture of lemon rind, parsley and garlic is added towards the end of the cooking process. Osso buco is invariably served with risotto alla milanese.

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