Ossobuco

or is Italian for 'bone with a hole' (: 'bone', : 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is .{{cite book ==Preparation==

This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is 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.{{cite web Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.{{cite book ==Accompaniments==

is the traditional accompaniment to in a one-dish meal. Ossobuco (especially the tomato-based version, prepared south of the River Po) is also eaten with polenta or mashed potatoes.{{cite web ==See also==