What is Lagarto de Res? Explore the Origins, Cooking Methods and Global Variations of this Bone-In Beef Cut

What is Lagarto de Res?

Lagarto de res, also known as osso buco in culinary terminology, refers to a cut of beef shank or veal shank containing bone and marrow. It originates from Italian and Spanish cuisine and is considered a specialty dish.

Names and Origins

The name "lagarto de res" literally translates to "beef lizard" in Spanish. This refers to the elongated shape of the cut being similar to a lizard's body. The term "osso buco" also translates to "bone with a hole" in Italian, describing the cross-section of the veal shank containing marrow.

This ingredient likely originated from Milanese cuisine in Italy. The moist heat from braising and slow-cooking helps tenderize the tough cuts of meat from around the shank bone. It eventually became popular in various regional cuisines of Spain, Portugal, France, Eastern Europe, and Latin America.

Cut and Appearance

Lagarto de res or osso buco cut refers specifically to slices obtained from the hind shank of a cow or calf. It ranges from 1.5 to 2 inches thick and contains a round cross-section of bone and marrow.

The meat cut closest to the bone tends to be the most flavorful and tender after cooking. There is also a thin membrane around the bone which needs to be removed. The rich, soft bone marrow enriches the sauce or gravy made from braising liquid.

Preparation Methods

Lagarto de res requires slow, moist-heat cooking methods to reach its delicious potential. Browning before braising also enhances color and flavor.

It features prominently in the Italian comfort food dish osso buco alla Milanese. The shanks are seasoned, seared, and braised with vegetables in a blend of broth and wine. Other herbs and spices like garlic, onions, carrots, celery, bay leaves, parsley, lemon zest, etc. help build layers of flavor.

This cut also works well in stews, soups, bean dishes, and rice-based recipes popular in Latin cuisine. Braising liquid can be reduced after cooking and enriched with butter to make an accompanying sauce.

Benefits and Nutrition

As a well-exercised working muscle in cattle, the shank area contains plenty of collagen, protein, vitamins and minerals. Slow cooking allows the collagen to break down into gelatin, making the meat exceptionally tender.

In particular, lagarto de res provides iron, zinc, selenium, phosphorus, and B vitamins. Bone marrow is rich in healthy fats and essential vitamins like A, K2, and B12. The finished dishes make for a nourishing, protein-packed meal.

Lagarto De Res Around the World

While osso buco alla Milanese may be the most popular rendition, variations of lagarto de res can be found across Europe and the Americas.

Spain

Spanish cuisine features roasted bone-in veal shanks or jarrete de ternera asado. It is rubbed with garlic and smoked paprika before roasting to intensify flavors. They may also stew jarrete de ternera guisado in tomato sauce or with chickpeas, bell peppers, and saffron.

Portugal

In Portugal, veal shank stew is known as ossobuco à portuguesa. Onions, tomatoes, white wine make up the aromatic base along with garlic and bay leaves. Boiled potatoes are served on the side to soak up the rich sauce.

France

The French call this dish ossobuco à la française or jumeau de boeuf braisé when made with beef. Red wine often features prominently in the French braise along with mirepoix vegetables. Some renditions finish it with Dijon mustard for tang.

Latin America

Latin American cuisine uses both beef and veal shanks. In Mexican cuisine, birria de res is a popular beef shank stew containing chiles and warm Mexican spices. Costa Rican stew made with legume beans and rice is called mondongo. Osso bucco también features in Cuban and Puerto Rican cuisine with culantro, cumin, and citrus flavors.

Key Takeaways

In summary, lagarto de res refers to slices of bone-in shank meat commonly used in slow-cooked braised dishes around the world. Osso buco is the popular Italian variant and the origin of this specialty cut. When prepared through correct methods, the bony cuts transform into a succulent, full-flavored meat that falls off the bone.

FAQs

What are other names for lagarto de res?

Lagarto de res is also known as osso buco, ossobuco, jarrete, or jumeau depending on the region and language. All these terms refer to cross-cut slices of bone-in veal or beef shank.

What type of dishes use this ingredient?

Lagarto de res is most commonly used in slowly braised dishes like stews, soups, bean dishes, rice dishes, etc. Osso buco alla Milanese is a popular Italian braise made with vegetables, broth, and wine.

How long does it need to be cooked?

To maximize tenderness and flavor, lagarto de res requires slow braising for 1.5 to 2 hours typically. Browning before braising also adds color and depth. The collagen in the meat needs sufficient time to break down.

What sides go well with osso buco?

Buttery risotto alla Milanese and soft polenta are classic pairings in Italian cuisine. Mashed or boiled potatoes, pasta, beans, or rice also complement the rich sauce beautifully in various regional styles.