Appetizers
December 30, 2010
Osso buco visits Buonarroti Ristorante for the winter

By Allen Pierleoni
apierleoni@sacbee.com

Carnivores rejoice this time of year, when cold winds blow in winter specials to restaurant menus. We're talking braised lamb shanks, spicy cioppino and tender short ribs with steaming mashed potatoes.

But what about the harder-to-find osso buco? A specialty of Milan, it's cross-cut veal shanks usually braised in a medley of broth, wine and tomato sauce. The term translates to "bone with a hole," and the hole is filled with luscious marrow.

Be happy: You can find osso buco for lunch and dinner at Buonarroti Ristorante through the winter months (along with deep-fried soft-shell crabs, but that's another story).

"I braise the veal shanks with vegetables (including carrots, celery and onion) and slowly cook them in red wine and our red sauce," said owner Daniel Alcantaro.

That sauce was passed down from Alcantaro's grandmother. The ingredients are a family secret, of course, but it's "a vegetarian sauce with garlic, rosemary, red wine, olive oil and a lot of other things," he allowed.

Buonarroti's fork-tender osso buco is being served as a lunch and dinner special (if you don't see it on the white board, ask for it). The lunch portion is 10 to 12 ounces and comes with penne pasta and seasonal vegetables ($19). The 16-ounce dinner plate arrives with pappardelle pasta (flat pasta in wide ribbons) and vegetables ($24). Note that risotto (creamy Arborio rice thick with Parmigiano-Reggiano cheese) can be substituted for either pasta; again, just ask.

In addition, the restaurant has waived its $15 corkage fee Wednesday nights. And special three-course meals for two are $29.95 Monday and Tuesday nights (choose from six entrees, but not osso buco).

Buonarroti is in Town & Country Village, Marconi and Fulton avenues. Information: (916) 265-2110, www.buonarrotis.com

Call The Bee's Allen Pierleoni at (916) 321-1128.

On October 14, The Sacramento Bee will temporarily remove commenting from sacbee.com. While we design the upgrade, we encourage you to tell us what you like and don't like about commenting on sacbee.com and other websites. We've heard from hundreds of you already and we're listening. Please continue to add your thoughts and questions here. We also encourage you to write Letters to the Editor on this and other topics.



Recommended Links

FOLLOW US | Get more from sacbee.com | Follow us on Twitter | Become a fan on Facebook | Get news in your inbox | View our mobile versions | e-edition: Print edition online | What our bloggers are saying

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    

Monthly Archives