The ossobuco is a cut of beef meat (the upper part of the leg in correspondence of the tibia), from which derives a typical dish of Milanese cuisine. The ossobuco can be found in veal or beef, the difference is that the beef has the meat much more flavorful.
The ideal accompaniment for ossibuchi alla milanese is mashed potatoes or boiled potatoes and seasoned or with Vinaigrette sauce.this dish, with the classic Milanese risotto with saffron, becomes a unique dish really spectacular!
It is however a very old recipe, historical sources in fact testify that already in the ‘700 was prepared for the nobles who loved it very much. In reality there are many ways to prepare it and depending on how it is done you can talk about second course of meat or main course. The slices of meat should preferably be veal and four or five centimeters more so that there is a good portion of pulp with the bone in the center in which the marrow stood.
