Italy
ossobuco
A Lombard casserole of cross-cut veal shanks braised with vegetables, white wine, and broth, often finished with gremolada and served with risotto alla milanese or polenta. Its prized marrow defines the dish.
unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.
You may also explore
About this dish
It is often garnished with gremolada and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow from the hole in the bone is a prized delicacy and the defining feature of the dish.