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 at Hearth in ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?