What Italian dish consists of braised veal shanks with white wine and gremolata? The answer is osso buco. More precisely, ossobuco is a Lombard specialty made from cross-cut veal shanks slowly braised with vegetables, white wine, and broth.
Its name literally means “bone with a hole,” referring to the marrow-filled bone at the center of each shank. The marrow is considered a prized part of the dish, not a leftover. The classic Milanese version, ossobuco alla milanese, is often finished with gremolata, a bright mixture of parsley, garlic, and lemon zest.
Recipes vary by region and period. Older versions called ossobuco in bianco omit tomatoes, while modern versions often include tomatoes, carrots, celery, and onion. It is traditionally served with risotto alla milanese, though polenta, mashed potatoes, or pasta are also common. Osso buco is sometimes confused with other veal dishes such as vitello tonnato or saltimbocca, but those use different cuts and cooking methods.