Ossobuco

Ossobuco (pronounced [ˌɔssoˈbuːko]) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.

There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional. While veal is the traditional meat used for Ossobuco other meats such as pork may be used.

Name

Ossobuco or osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this dish's name is oss bus.

History

Ossobuco was first attested in the late 19th century. It may have been a farmhouse dish or perhaps was an invention of an osteria, a neighborhood restaurant of Milan.

Bijo, Azerbaijan

Bijo (also, Bijoy, Bidzhov) is a village and municipality in the Aghsu district (Agsu Rayon) of the Republic of Azerbaijan. It has a population of 1,860 as of 2012

History

Bijo is one of the ancient village of Azerbaijan. Although its history has not yet been investigated properly, the obvious evidence inform us the ancient and rich culture of Bijo.

Etimology of the name "Bijo"

Some sources indicates the name of village as "Bijoy" or "Bija". During the Tsar Russian and most part of the Soviet empires periods it has been mainly called as "Bijov" or "Bidzov".

Though it would not be realistic to strict upon one of the versions about the etimology of "Bojo", the two of them are grounded on more reliable sources as well as reasonable explanation methods: