Osso buco is a cross-cut slice of the shank bone with the surrounding meat, exposing the rich marrow in the center. The meat is tough and collagen-rich, requiring long braising to become tender, but the gelatin released creates a luxurious sauce. The exposed marrow is a delicacy. This cut is the basis of the classic Milanese dish of the same name.
| Country | Name | Notes |
|---|---|---|
| πΊπΈUnited States | Osso bucoprimary | The Italian name is universally used in English |
| π¬π§United Kingdom | Osso buco | |
| π²π½Mexico | Chamorro | In Mexico often braised whole rather than cross-cut |
| π¦π·Argentina | Osobuco | |
| π«π·France | Jarret de bΕuf | |
| πͺπΈSpain | Osobuco | |
| π΅πΉPortugal | Ossobuco | |
| π§π·Brazil | Ossobuco |