Ossobuco is a Milanese speciality meaning bone with a hole. Most of the time it is a used to describe a veal dish, but other meats also can be cooked in the ossobuco style. The name refers to the cut of meat which comes from the shanks of the animal. The meat is braised in a variety of vegetables and spices making it fall-off-the-bone tender. some recipes say cinnamon, bay leaf and gremolata, and others go to tomatoes, carrots, and onions.
I had lamb ossobuco. I have eaten lamb many times, most often probably in gyros and narrowing that down even further – most often at the Gyro restaurant in the Racine mall. Between their gyros and their spinach quiche – a favorite, favorite place.
Anyhow back to the lamb ossobuco – it was exceptionally good. So favorable and so very, very tender. Not sure what the glaze/sauce was – the high school server did not know.
Of course, the dessert table didn’t hut.