An Italian specialty of braised veal shanks that have been browned and then braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel. The term means, "bone with a hole" and is used to reference the marrow in the shank bone that adds flavor to meat as it cooks.
Traditionally, osso buco is garnished with Gremolata and served accompanied by Risotto.