Osso buco (hollowed bone) is a simple and very tasty dish of Italian cuisine. This dish originated from the Lombardy region in the 19th century (for those who don't know, that's the time when the traditional recipes in France and Italy were defined). Today it is known and appreciated not only throughout Italy, but all over the world.
This dish is made with a veal shank, cross cut to reveal the marrow that oozes into the sauce as it cooks, lending it a rich flavor and luscious texture.
Ok, I'm not Italian, so there are high possibilities some people shout at me because I don't make the gremolata in the official way. It's my south-western french twist, the orange and lemon zests are used during cooking (like the provençal "pieds et paquets") and not as a topping.
Prep Time: 30min
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Looks delicious and I'd loved to try it but I'm a bit confused. The ingredients list orange and lemon zests, and the last step states that they were used earlier but I don't see where they were used. Thanks for your clarification.
Oh, that's a big error from me (but it proves you read it really carefully)
The original version would be to use it on step 12 (gremolata, garlic and zests). My version is more provencale, so I cut the zests in thin bits and used them in step 10, in the sauce, so they infuse the tomato sauce.
I added your instructions to step 10. Let me know if you would like me to reword it. I also removed the double post. :)