tibia is the cut of meat that is traditionally used for the dish osso buco.
tibia is the cut of meat that is traditionally used for the dish osso buco.
what cut of meat is traditionally used for the dish osso buco?
tibia
ossobuco









































ossobuco or osso buco (; ) is a specialty of lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. it is often garnished with "gremolata" and traditionally served with either "risotto alla milanese" or polenta, depending on the regional variation. the marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
ossobuco
"ossobuco" or "osso buco" is italian for "bone with a hole" ("osso" "bone", "buco" "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank. in the milanese variant of the lombard language, this dish's name is "òss bus".









































section::::preparation.
ossobuco