{"id":161913,"date":"2024-10-26T11:24:36","date_gmt":"2024-10-26T03:24:36","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=161913"},"modified":"2026-02-05T13:56:36","modified_gmt":"2026-02-05T05:56:36","slug":"osso-bucchi-con-verdura-e-birra","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/10\/26\/osso-bucchi-con-verdura-e-birra\/","title":{"rendered":"Osso Bucchi con Verdura e Birra"},"content":{"rendered":"\n
\"Osso<\/figure>\n\n\n\n
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Osso Bucchi con Verdura e Birra<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n These are my Osso Bucchi con Verdura e Birra! Osso Bucchi, one more childhood memory. My mother cooked the best osso bucchi in the world! It was a real feast every time she cooked these delicious veal shanks. Unfortunately, she didn’t leave behind a recipe, so I made one up myself. \n

\n\t\t\nAs always, it’s important to me that you don’t have to spend hours in the kitchen, but that you can make a delicious dish easily and simply. \nSo, this dish is also relatively simple and if you have patience, you (and your guests) will enjoy it the most!\n

\nOssobuco or osso buco is a specialty of Lombardy cuisine made from cross-cut veal shanks braised with vegetables, white wine (beer in my case) and stock. It is often garnished with gremolata and traditionally served with risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole of the bone, a prized delicacy, is the defining characteristic of the dish.
\nThere are two types of ossobuco: a modern version with tomatoes and the original version without tomatoes. The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe contains tomatoes, carrots, celery and onions; gremolata is optional.\n\n <\/div>\n
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Prep time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
4 h 10 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
4 h 30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t