Ossobuco is a Milanese speciality of cross-cut

Ossobuco (pronounced [??sso'bu?ko]) 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 to

matoes 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.

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.

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.

This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal.The shank is then cross-cut into sections about 3 cm thick.

Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.

Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal.Ossobuco (especially the tomato-based version) is also eaten with polenta or mashed potatoes.[4] Outside Milan, it is sometimes served with pasta