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Osso Bucco means bone with a hole.
Recipe serves 4.

4 osso bucco ( 2-inch/ 5 cm thick rounds of veal hind shanks )
1 small onion, finely chopped
1 celery stick, chopped
1 carrot, chopped
1 tin of chopped tomatoes
1 teaspoon finely chopped garlic
3 tablespoon of vegetable oil
small knob of unsalted butter
1 bay leaf
plain flour for dusting
6 fl oz/ 175 ml  meat stock
5-6 tablespoons of dry white wine

Gremolada
1 teaspoon finely grated lemon rind, avoiding the white pith
1 tablespoon finely chopped parsley
1/4 very finely chopped garlic

1. heat the oil and butter
2. dust the veal shanks with flour
3. fry shanks in the heated oil until brown
4. with a slotted spoon remove from the pan, put aside
5. gently fry the chopped onions, carrots and celery
6. add the veal shanks
7. pour in the white wine
8. add the tinned tomatoes, stock and bay leaf
9. cover and leave to simmer gently for 45 minutes or until tender
10. mix the gremolada together
11. add the mixture just before serving with risotto  
    with saffron

Bon Appétit