Osso buco means “bone with a hole” in Italian. It’s a braised stew traditionally made with veal shanks -- cross sections of the leg including the bone and marrow, which give the stew body and unctuosness.

The general formula for osso buco involves deeply browning veal (or beef) shanks in oil or butter, adding aromatics and braising with stock, wine and tomatoes. Osso buco is traditionally topped with a gremolata.