Italian Classic With a Contemporary Reinterpretation
At Barbusa, Osso Buco is prepared in the traditional way, but with a modern twist. The dish begins with a selection of veal shanks, a rich and succulent meat, which are slowly cooked until tender. The cooking technique involves using white wine, stock and a combination of aromatic herbs such as rosemary and thyme, as well as vegetables such as onion, carrot and celery, which add depth to the flavor.
The slow cooking process ensures that the bone releases its marrow, creating a luxurious texture and deep flavor. The dish is finished with gremolata, a fresh blend of lemon zest, garlic and parsley, which adds a vibrant citrus note to balance the richness of the meat.
At Barbusa, Osso Buco is served with a side dish such as creamy polenta or risotto, which perfectly complement the robust flavors of the veal. This modern interpretation maintains respect for tradition, while incorporating techniques and ingredients that further enhance the quality of the dish.
If you want more details about the dish or pairing options, you can check directly with the Barbusa restaurant.
