It is often garnished with gremolada and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.

[1] The marrow from the hole in the bone (the buco in the osso) is a prized delicacy and the defining feature of the dish.

[6] Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.

[8] Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal.

[6] Ossobuco (especially the tomato-based version, prepared south of the River Po) is also eaten with polenta or mashed potatoes.