Osso Buco is an Italian dish consisting primarily of what ingredient?

Osso Buco is a classic Italian dish that centers around cross-cut veal shanks, slow-braised until incredibly tender. The meat is typically cooked in a rich liquid that includes white wine, along with a mirepoix of vegetables like onions, carrots, and celery, and often broth or stock. While some modern recipes incorporate tomatoes for a richer, redder sauce, the traditional Milanese version, known as osso buco in bianco, originally did not feature tomatoes.

The name "Osso Buco" itself is Italian for "bone with a hole," a direct reference to the distinctive cut of meat. Originating in Lombardy, specifically Milan, this dish celebrates the marrow-filled bone at the center of the veal shank. As the dish slowly cooks, the bone marrow melts into the braising liquid, enriching the sauce with a deep, savory flavor and a luxurious texture. The bone marrow is considered a prized delicacy and is traditionally scooped out and enjoyed.

To complete this comforting meal, osso buco is traditionally garnished with gremolata, a vibrant and fresh mixture of finely chopped parsley, garlic, and lemon zest. This bright topping provides a delightful contrast to the rich, slow-cooked meat. It is often served alongside creamy risotto alla Milanese or polenta, making it a hearty and satisfying dish that embodies the warmth and tradition of Italian cuisine.