ossobuco

The dish is named after the slice of veal shank with its center bone - the "ossobuco" or "the bone with a hole" - filled with tasty marrow (it usually arrives at your table with a spoon sticking out of the marrow, the better to scoop out and eat the flavorful, creamy smooth center).

Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010

The dish is named after the slice of veal shank with its center bone - the "ossobuco" or "the bone with a hole" - filled with tasty marrow (it usually arrives at your table with a spoon sticking out of the marrow, the better to scoop out and eat the flavorful, creamy smooth center).

Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010

The dish is named after the slice of veal shank with its center bone - the "ossobuco" or "the bone with a hole" - filled with tasty marrow (it usually arrives at your table with a spoon sticking out of the marrow, the better to scoop out and eat the flavorful, creamy smooth center).

Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010

The dish is named after the slice of veal shank with its center bone - the "ossobuco" or "the bone with a hole" - filled with tasty marrow (it usually arrives at your table with a spoon sticking out of the marrow, the better to scoop out and eat the flavorful, creamy smooth center).

Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010

The dish is named after the slice of veal shank with its center bone - the "ossobuco" or "the bone with a hole" - filled with tasty marrow (it usually arrives at your table with a spoon sticking out of the marrow, the better to scoop out and eat the flavorful, creamy smooth center).

Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010

The dish is named after the slice of veal shank with its center bone - the "ossobuco" or "the bone with a hole" - filled with tasty marrow (it usually arrives at your table with a spoon sticking out of the marrow, the better to scoop out and eat the flavorful, creamy smooth center).

Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010

Jostling for place were artichoke and ricotta ravioli (thick pasta casings with double-layer edges); monkfish "ossobuco" (the fish, balanced on a tranche of aubergine, devoid of flavour); veal kidney with violet mustard sauce and raisins (the words veal kidney and raisins shouldn't appear in the same phrase); and roasted Landes duck breast with chickpea galette and cassis sauce and a side of spinach and garlic (bitter).

Evening Standard - Home 2011

Even a simple gremolata, normally served with ossobuco, and roasted pignoli nuts would have significantly improved the entrée.

Ron Pickarski: Vegetarian Cuisine and Culinary Education Ron Pickarski 2012

Even a simple gremolata, normally served with ossobuco, and roasted pignoli nuts would have significantly improved the entrée.

Ron Pickarski: Vegetarian Cuisine and Culinary Education Ron Pickarski 2012

Cover the pot tightly with a lid and lower the heat, allowing the ossobuco to simmer for 1 ½ hours, checking once or twice on the level of the simmer and the liquid.

Jamie Schler: Ossobuco: A Taste of Italy Jamie Schler 2010