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 or osso buco is Italian for "bone with a hole" (osso "bone", buco "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank.

Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.

You cannot rush this casserole - it needs at least 3 hours cooking at a low temperature for the best flavour.

More Info: en.wikipedia.org