What You Need to Know
The transverse cutting technique severs the fibula while preserving the periosteum, creating a cylindrical bone-in segment with concentrated collagen (Type I) and myoglobin-rich meat. Marrow cavity exposure enables gelatinization (60-70°C) and fat rendering (90-95°C) during braising.
Essential for authentic osso buco alla Milanese, where the marrow dissolves into the soffritto-based braising liquid, creating a velvety sauce.
Key Parameters
Temperature
90°C
60°C - 160°C
Time
3 hours
2 hours - 4 hours
Equipment
Butcher's saw (15-18 TPI blade)Meat cleaverBoning knife
Steps
- 1.
Osso buco alla Milanese (Milan): Creates integrated sauce via marrow release
The Science
Primary Reaction
Collagen hydrolysis