Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
Ossobuco
Veal shank
Ossobuco served with risotto
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
A crockpot of cassœula. It is a typical dish of the popular tradition, main dish of many Lombard sagre.
A dish of dry Pavese agnolotti, a type of stuffed pasta, with a Pavese stew-based sauce
Sciatt from Valtellina
Risotto alla milanese