<Tr> <Th> Food energy (per serving) </Th> <Td> 100 kcal (419 kJ) </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Ossobuco Media: Ossobuco </Td> </Tr> <P> Ossobuco (pronounced (ˌɔssoˈbuːko); Milanese: òss bus (ˌɔzˈbyːs)) is a Milanese speciality 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 . </P> <P> There are two types of ossobuco: 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 other meats such as pork may be used . </P>

What cut of meat is traditionally used for the dish osso buco