Osso Buco alla Marinata: Osso Buco di Vitello Cotto in Acqua di Vongola, Trippa di Baccalà e Semi di Sedano

Osso Buco alla Marinata is a contemporary reinterpretation of the classic Milanese braised veal shank, originating from the culinary team at **Gli Assi** in Senigallia, Italy. As featured on the channel *Qui si Taffia*, this dish deconstructs and reimagines the traditional preparation by introducing maritime and aromatic elements. The name translates to "Marinated Osso Buco: Veal Shank Cooked in Clam Water, with Salt Cod Tripe and Celery Seed."

The key ingredients diverge sharply from the standard tomato-and-wine braise. The veal shank is cooked in *acqua di vongola* (clam water), which imparts a briny, mineral depth that replaces the usual meat stock. The dish is accompanied by *trippa di baccalà*—a clever textural component mimicking tripe using shredded salt cod—and finished with celery seed, which echoes the classic soffritto base of celery, onion, and carrot but in a more concentrated, aromatic form.

What distinguishes a great version of this dish is the balance between the rich, gelatinous veal and the clean salinity of the clam broth. The *trippa di baccalà* must be tender yet retain a slight chew, while the celery seed provides a sharp, herbal counterpoint that cuts through the richness. The marrow bone, the hallmark of osso buco, remains central, often served separately or left in the shank to be scooped out.

Regional variations are rare, as this is a highly specific, modern dish. However, it reflects the broader Italian coastal tradition of pairing land and sea proteins, a technique seen in other Adriatic kitchens. Gli Assi’s version stands as a singular, innovative take on a northern Italian classic.