Berkshire Pork Osso Bucco

A traditional Italian cut Osso Bucco renders a dish with fall-apart tender meat and a taste that is complex and nuanced. Although Osso Bucco sounds fancy and elegant in truth, its name translates to the forthright yet plebeian phrase “bone with a hole”. Originating in the late 19th century Osso Bucco was first created in the Lombardy region of Italy in the city of Milan. Originally served atop a saffron-infused risotto generously sprinkled with gremolata (a zest combination of parsley, garlic, and lemon peel), this delightful dish has transformed throughout the decades. Today, we most often see it served with hearty root vegetables like carrots and onions, and flavored with a deeply savory combination of tomatoes and celery, for a heartier version of the traditional. The secret to making meltingly soft Osso Bucco is to braise it. Low and slow in the oven, this cut absorbs and compounds flavor until it’s fall-apart tender. A dish with deep roots, the traditional flavors, and seasonings intrinsic to Osso Bucco is a fantastic jumping-off point but by no means is the limit of possibility. Get creative with your spices, vegetables, and sides, to create a delightful new dish that remains steeped in tradition.