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ossobuco
''Ossobuco'' () 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.〔(Mark Hix recipe: Pork Osso Bucco )〕
==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''.〔Oxford English Dictionary, draft revision (December 2007)〕〔Francesco Angiolini, ''Vocabolario milanese-italiano coi segni per la pronuncia'', 1897 (oss bus )〕
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