$$ · braised beef, lamb neck, pot roasts, and stews
Braise osso buco without losing the marrow
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Also called
🇲🇽Chamorro / Chambarete🇦🇷🇪🇸Osobuco🇫🇷Jarret de bœuf🇵🇹🇧🇷🇮🇹Ossobuco🇩🇪Beinscheibe
Mogens Engelund, CC BY-SA 3.0, via Wikimedia Commons — Veal-shank.jpg
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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Osso bucoprimary | The Italian name is universally used in English |
| 🇬🇧United Kingdom | Osso buco | |
| 🇲🇽Mexico | Chamorro / Chambarete | Chamorro and chambarete refer to the same cut in Mexican butchery — the cross-cut shank for *caldo de res*, *birria*, and braises. Chamorro is more common in some regions; chambarete in others (and in foodservice / Cholula-style retail nomenclature). Both terms are used interchangeably at the carnicería counter. |
| 🇦🇷Argentina | Osobuco | |
| 🇫🇷France | Jarret de bœuf | |
| 🇪🇸Spain | Osobuco | |
| 🇵🇹Portugal | Ossobuco | |
| 🇧🇷Brazil | Ossobuco | |
| 🇮🇹Italy | Ossobuco | Italian original — cross-cut shank with marrow bone, traditionally veal. |
| 🇩🇪Germany | Beinscheibe |
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