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A classic Italian veal stew originally from Milan, and traditionally made from the hind leg of a milk–fed calf chopped into rounds and braised in white wine, olive oil, onions, garlic and lemon rind. Tomatoes, which are used in most recipes today, are not traditional to osso buco alla milanese but are used elsewhere. Osso buco is served with risotto alla milanese and traditional recipes sprinkle gremolata over to serve. Its name derives from the literal translation of the Italian ‘bone with a hole’, marrowbone.