<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, dishes with other meats such as pork have been called ossobuco . </P> <P> Ossobuco or osso buco is Italian for "bone with a hole" (osso "bone", buco "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank . In the Milanese variant of the Lombard language, this dish's name is òss büs . </P> <P> This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful . Although tough, braising makes it tender . The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal . The shank is then cross-cut into sections about 3 cm thick . </P> <P> Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard . The braising liquid is usually a combination of white wine and meat broth flavored with vegetables . </P>

What is the difference between oxtail and osso buco