Osso buco is a specialty of Lombard cuisine, which consists of cross-cut veal shanks braised with vegetables, white wine, and broth. The name "osso buco" means "bone with a hole" in Italian, referring to the marrow hole at the center of the cross-cut veal shank. The marrow in the bone is a prized delicacy and is the defining feature of the dish. The dish is often garnished with gremolata, which is a mixture of lemon zest, garlic, and parsley. It is traditionally served with either risotto alla milanese or polenta, depending on the regional variation. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.