my version -- slow cooked for several hours, finished with chopped parsley, lemon zest gremolata; served with saffron risotto and roasted zucchini...
"The name for this rich Italian stew from Milan in Lombardy literally translates to 'bone with a hole', thanks to bone-in veal shanks that give it such a rich flavour. The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours." -- Great Italian Chefs
"Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; Milanese is a specialty of Italian 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. The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco." -- Wikipedia
"Gremolata or gremolada is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese. Gremolata is also used as a garnish." -- Wikipedia
"To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot. Wipe the roasting pan clean, return the shanks to the pan, and pour the sauce over the shanks. Let them cool at room temperature for an hour, cover well, and refrigerate for up to two days. To reheat, cover the pan with foil and set in a 325°F oven until the shanks are hot, 30 to 35 minutes. Transfer the shanks to a dish, then make the gremolata, adding it to the sauce and sprinkling it over the shanks." -- Fine Cooking
"Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe is Carnaroli rice. Someone prefer Vialone Nano, which is more refined but more difficult to cook. Both are excellent choices but for this recipe we used Carnaroli rice that we consider the best choice for the best result." -- Recipes From Italy