Buco: An Italian dish made of braised veal shanks in white wine.
buco; ____ bucco; Bologna bone; ____ buco (veal dish); Italian
2 times a year
buco: Low, slow cooking is secret to Italian specialty
Buco or I’m Sorry the Meat isn’t Tender
Buco (Italian for 'holed bone') is a Milanese specialty of veal
shanks cooked in meat broth and flavored with white wine, tomato
and herbs. Slowly braised, this relatively tough, yet flavorful
cut of meat becomes meltingly tender, and the connective tissues
and marrow dissolve into the sauce, making it rich and creamy.
shank is a relatively cheap cut of veal which is readily
available in most good supermarkets and butcher shops. Look for
meaty hind-shanks cut from the top of the thigh with a high
proportion of meat-to-bone; each piece should be about 5"
across and 1" to 1-1/2" thick.
slices veal hind shank, about 1" to 1-1/2" thick
medium onion, chopped fine
ribs celery with leaves, chopped fine
medium carrot, chopped fine
cloves garlic, minced
tbs. vegetable oil
cup dry white wine or white vermouth
cups meat broth
tbs. tomato paste
anchovie fillets, mashed
tsp. dried thyme
strips lemon peel
oven to 350 degrees F.
the butcher has not done so, tie the shanks around the middle
with kitchen twine; this will keep them from falling apart during
a heavy, covered roasting pan or dutch oven which will just
accommodate the veal shanks in one layer. Put the butter, 2
tablespoons of the oil, the onions, celery and carrots in the pan
and sauté over medium heat until the vegetables have
wilted, about 8 minutes. Add the garlic and lemon peel and sauté
until they’re fragrant, about 2 minutes more. Remove from
heat the remaining oil in a skillet until it is near the smoking
point. Lightly flour the veal shanks and slip them into the oil.
Richly brown the shanks on both of the cut sides, then place them
in the roasting pan on top of the vegetables.
the wine in the skillet and boil until reduced by one-half,
scraping up any brown residue. Pour this over the veal shanks.
the beef broth to a boil in the skillet, whisking in the tomato
paste and anchovies. Add this to the veal shanks, along with the
herbs, several grindings of pepper, and a large pinch of salt.
The liquid should cover ¾ of the shanks. If not, add extra
the pot to a simmer, cover, and place in the oven. Cook for
approximately 2 hours, turning and basting the shanks every ½
hour. If you notice that the cooking liquids have nearly
evaporated, add hot water, about ½ cup at a time. The veal
is done when it is fork tender and falling from the bone.
the shanks to a platter, remove the strings, and cover to keep
warm. If the sauce seems watery, as is probable, place the pan on
the stove top over high heat and reduce the cooking liquid until
the sauce has a thick, creamy consistency. Pour the sauce over
the shanks and serve.
recipe calls for anchovies, which enrich the finished sauce
without adding a "fishy" flavor: don't omit them, even
should you not be fond of anchovies.
the cooking sauce is finished with a mixture of garlic, lemon
zest and parsley called Gremolada. It adds a burst of freshness
to the finished dish and is highly recommended. Gremolada
consists of the grated zest of one lemon, one finely minced clove
of garlic, and one tablespoon of finely chopped parsley. Add this
mixture to the sauce at the end of the cooking, as it’s
buco is almost always served with risotto—indeed; it’s
one of the few examples in Italian cooking where a starch is
served with the main course and is a marriage that no man should
put asunder. One may, for a change, substitute orzo or acini de
pepe cooked in meat broth and finished with butter and parmesan.
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It uses material from the Wikipedia article "Cookbook:
We >1 05 ___ buco
We- >1 07 ___ buco (veal dish)
Th- >1 06 Bologna bone
We- >1 00 -- buco
Sa NYT 05 Benito's bone
Th NYT 08 Italian bone
Mo LAT 01 ___ bucco
Tu- >1 04 ___ buco (Italian veal dish)
Th LAT 00 ___ buco: veal dish
We LAT 97 ___bucco
Th >1 96 ___buco
Th WaP 00 - buco
Th NYT 03 Bone in Rome
Th WSJ 09 Bone, in Bologna
Th NYS 04 Bone, in Italian
Th NYS 08 Bone, to Bandinelli
Sa NYS 05 Bone, to Benigni
Bone, to Romans
Th NYT 08 Bone: It.
Th NYS 06 Femore, per esempio
Sa NYS 06 Part of a scheletro
Th Rea 99 Veal dish, ___ buco
Tu NYT 98 ___ buco (Italian dish)
Th NYS 03 ___ buco (Italian entrée)
Th CHE 06 ___ buco (Piedmontese dish)
Fr >1 08 Scorpius neighbor