Osso buco, a braised section of veal shank or shin with a bone filled with rich marrow, is a traditional Northern Italian specialty, though it does show up in other regions of the country.
It also makes appearances on menus across America. Recently American chefs have been experimenting more with osso buco, making it with lamb—which is occasionally done in Italy—and also with pork and even fish.
Lamb is the most popular variation. Marco Canora has made lamb osso buco