On Food: American fine-dining chefs make no bones about putting osso buco on their menus

On Food: American fine-dining chefs make no bones about putting osso buco on their menus

Osso buco, a braised section of veal shank or shin with a bone filled with rich marrow, is a traditional Northern Italian specialty, though it does show up in other regions of the country.

It also makes appearances on menus across America. Recently American chefs have been experimenting more with osso buco, making it with lamb—which is occasionally done in Italy—and also with pork and even fish.

Lamb is the most popular variation. Marco Canora has made lamb osso buco

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish