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Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) 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. [1]
1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute.
Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) [1] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.
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Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener schnitzel. [2] A milanesa is a thin slice of beef, chicken, fish, veal, or sometimes pork dipped in egg and bread crumbs (or occasionally flour) with seasonings and fried.
San Bernardino alle Ossa is a church in Milan, northern Italy, best known for its ossuary, a small side chapel decorated with numerous human skulls and bones.. In 1210, when an adjacent cemetery ran out of space, a room was built to hold bones.