Which meat is normally used in the dish osso buco?
Ossobuco popular recipe includes tomatoes, carrots, celery and onions; "gremolata" is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called 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 büs". This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes
Alessandro Osso He left for Celano in July 2008. On 2 February 2009, he left for Colligiana in co-ownership deal. In June 2009, Colligiana acquired him outright, but he soon left for Serie D club Manzanese along with Udinese player Giovanni Barreca. After the relegation of the club, Alessandro Osso remained and play along with Andrea Osso. In 2012–13 season he was a player of a local club in San Daniele del Friuli for the Eccellenza league (regional league). In 2013–14 season, Andrea re-joined Alessandro at San Daniele. Alessandro Osso Alessandro Osso Armellino (born 5 May 1987) is an Italian footballer who