Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]), also known as ossobuco alla milanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolada and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.[1] The marrow from the hole in the bone (the buco in the osso) is a prized delicacy and the defining feature of the dish.[2][3]
The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf, and gremolada. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; gremolada is optional.
Ossobuco or osso buco is Italian for 'bone with a hole' (osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is òss bus.[2][4]
This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.[5] The shank is then cross-cut into sections about 3 cm (1.2 in) thick.[6]
Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.[7] The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.[8]
Risotto alla milanese is the traditional accompaniment to ossobuco in bianco in a one-dish meal.[6] Ossobuco (especially the tomato-based version, prepared south of the River Po) is also eaten with polenta or mashed potatoes.[9] South of the Po, it is sometimes served with pasta.[7]
Gremolata is a vibrant, three-ingredient Italian condiment made from finely chopped parsley, garlic, and lemon zest. Traditionally served with osso buco, this zesty, fresh topping is used to brighten roasted vegetables, pasta, seafood, and meats. It is usually chopped by hand and served dry, though variations may include olive oil.
Key Ingredients & Preparation
Parsley: Flat-leaf (Italian) parsley is preferred for its robust flavor and texture.
Garlic: Freshly minced or grated garlic provides a spicy kick.
Lemon Zest: Lemon peel adds a concentrated, aromatic, and bright flavor.
Preparation: Finely chop the ingredients by hand rather than using a food processor to avoid bruising the herbs.Variations and UsesWhile the classic version is dry, adding olive oil, salt, and pepper transforms it into a versatile sauce similar to chimichurri.
Variations: Swap lemon zest for orange or lime zest, or mix in herbs like mint or basil.
Uses: Sprinkle over steak, fish, grilled chicken, pasta, soups, or roasted potatoes.Common TipsAvoid using the bitter white pith of the lemon when zesting.It is best used immediately, but can be stored in the refrigerator for up to a day.
While a cadaver typically refers to a dead human body intended for medical study, the concept of using human remains as "food" appears in several historical, medical, and biological contexts.
1. Historical and Legendary PracticesMellified Man: This was a legendary medicinal confection reportedly created by steeping a human cadaver in honey for a century. In 16th-century Chinese medical texts like the Bencao Gangmu, it was described as a potent healing substance for broken limbs and internal ailments.
Medicinal Cannibalism: Historically, various cultures used human remains (including bones and flesh) for medicinal purposes. For instance, some 16th-century Arabian and Chinese accounts mention consuming parts of recently deceased individuals to treat illnesses.
Symbolic Consumption: In some traditions, food is shaped like body parts to commemorate the deceased, such as Sicilians consuming breast-shaped cakes to honor Saint Agatha.
2. Biological and Environmental RolesNutrient Source for Organisms: In the natural world, cadavers serve as a critical food source for detritivores and microorganisms. Insects like blowfly larvae (maggots) use the body as a primary nutrient source to fuel their development.
Ecological Recycling: Certain modern burial methods, such as freeze-drying (promoted by companies like Eco Legacy), reduce remains to a nutrient-rich powder that can be used to nourish soil and trees.Sky Burials: In Tibetan Buddhist traditions, the practice of jhator involves providing the body as food for vultures, viewed as a final act of generosity and a lesson on the impermanence of life.
3. Medical and Commercial TermsCadaveric Fillers: While not "food" for ingestion, "cadaver filler" or "zombie filler" (such as AlloClae) uses donor fat from cadavers. The tissue is processed and stripped of DNA to be used in cosmetic procedures.Poultry Condemnation: In the food industry, "cadaver" is a technical term used to classify poultry that dies from causes other than slaughter; these birds are condemned and removed from the food supply for safety.
