3 syllables: Os, so Bu, co. Stress on co.
os-soh-BOO-koh
/ɒssoˈbuːko/
Osso Buco is pronounced os-soh-BOO-koh (/ɒssoˈbuːko/). It has three syllables (Os-so Bu-co), with the stress on "co". Osso Buco is a classic Italian dish featuring braised veal shanks cooked with vegetables, white wine, and broth, often finished with gremolata. The term refers to both the culinary preparation and the serving style, typically with the marrow-filled bone exposed. In usage, it denotes a hearty, regional specialty and is commonly found on Italian restaurant menus and home-cooked menus alike.
nounOsso Buco is a classic Italian dish featuring braised veal shanks cooked with vegetables, white wine, and broth, often finished with gremolata. The term refers to both the culinary preparation and the serving style, typically with the marrow-filled bone exposed. In usage, it denotes a hearty, regional specialty and is commonly found on Italian restaurant menus and home-cooked menus alike.
"I ordered osso buco at the trattoria and shared the marrow with my guests."
"The osso buco braised in white wine and aromatics became incredibly tender."
"We served osso buco over creamy risotto to soak up the sauce."
Pronounce as oh-SSOH BOO-koh, with the primary stress on the second syllable of posto? Actually, the natural pronunciation is /ɒsˈsɔː ˈbuːkoʊ/ in US or /ɒsˈsɒː ˈbuːkə/ in UK. Emphasize the open o in ‘os-so’ and the long u in ‘bu-co,’ with a softened final o. The first word is two syllables: os-so, with the s‑sound doubled in articulation, and the second word is bu-co, with ‘co’ pronounced as ‘ko’ (like “co”). Audio reference: You can listen to native Italian speakers read ossobuco for accurate vowel length. IPA: US /ɒsˈsɔː ˈbuːˌkoʊ/; UK /ɒsˈsɒː ˈbuːkə/.
Common errors: treating osso as ‘oss-oh’ with a hard break between syllables; misplacing stress on the first syllable, saying ‘OS-so BOO-coh’ instead of the natural Italian stress pattern. Another error: pronouncing buco as ‘boo-CO’ with a stressed final syllable; keep stress on the first syllable of bu-co and reduce final vowel length. Corrections: say os-so with two clear syllables and primary stress on the second syllable of osso; say bu-co with a long ‘oo’ and a lighter final ‘o’ or schwa depending on accent. Use IPA guides: US /ɒsˈsɔː ˈbuːkoʊ/; UK /ɒsˈsɒː ˈbuːkə/ and practice with minimal pairs like “oss” vs “oso” to anchor.
US speakers often maintain a longer first vowel and the final ‘o’ as a diphthong, e.g., /ɒsˈsɔː ˈbuːˌkoʊ/. UK speakers may reduce the final vowel to a schwa, giving /ɒsˈsɒː ˈbuːkə/. Australian speakers tend to mirror UK patterns but with flatter intonation and a drawn-out “oo” in ‘buco’ /ˈbuːkə/. Rhoticity is less prominent in UK/AU variants; US keeps a rhotic r in related phrases but not in the term itself. Pay attention to the length of the ‘o’ in osso and the quality of the ‘u’ as in “boo.”
Two challenges: the double consonant cluster in 'osso' (/sː/), which can cause a clipped vowel if rushed, and the Italian stress pattern on the second syllable of both words. Also, the ‘buco’ ends with a non-stress final vowel that some speakers reduce to a schwa, altering authenticity. To overcome, practice slow, then tempo gradually to natural speed, ensuring the voweled vowels remain clear and the stress falls on osso’s second syllable and buco’s first syllable. Include IPA checks and mimicking native audio.
A key feature is preserving the Italian double consonant sound in osso (the long /sː/ or geminated /s/). Many English speakers merge the two s sounds, which softens the word. Another unique aspect is keeping the second word’s first syllable stressed and avoiding overpronouncing final vowels in casual speech. Focus on crisp sibilants and keeping the long vowel in bu- to mirror native Italian. IPA cues: /ɒsˈsɔː ˈbuːkoʊ/ US, /ɒsˈsɒː ˈbuːkə/ UK.
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Osso buco derives from the Lombard dialect oss a büco, literally meaning “bone with holes,” referring to the marrow-filled bone of the veal shank. The term ossobuco appears in Italian cooking in the 19th century, with regional recipes proliferating in Milanese cuisine. The word oss (bone) and buco (hole) reflect the dish’s focal feature—the marrow cavity inside the shin bone. Early references describe the preparation as braising cross-cut veal shanks with vegetables and white wine until tender, often served with risotto or polenta. Over time, ossobuco evolved into a standard menu item across northern Italy and eventually gained international appreciation, with gremolata (a lemon-zest herb mix) becoming a common finishing touch. Today, ossobuco is synonymous with rustic Italian comfort cooking and is identified by its characteristic bone and deep, savory sauce. First known usage citations appear in late 19th to early 20th century culinary literature, with regional cookbooks documenting ossobuco as a celebrated regional specialty that migrated from local trattorie to global fine dining menus. In modern English usage, ossobuco is used as a compound noun, often accompanied by plural or descriptive phrases like “osso buco alla Milanese.”
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Words that rhyme with "Osso Buco"
-oco sounds
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