"Osso bucco" means marrow bone.
I worked late last night, so Mrs. BD and her Dad brought me a take-out Osso Bucco from one of our favorite Italian trattorias where they had had dinner.
I've made it several times, and have eaten it out for dinner several times too. This was the best. Done right, the veal shank meat falls off the bone and can be cut with a fork. The jus has to be thick, flavor-packed, with no darn tomato in it. Porcinis - ok. They added a handful of small apple cubes towards the end of the long cook which added a bit of sweetness to the jus - perfect touch.
It was on a very small bed of papparedelle - my favorite. Just enough to grab some jus. Since it's a northern Italian specialty, it's sometimes served on a bed of polenta or rice. Or just plain.
That's real Italian cuisine. My advice: Have a great one in an excellent restaurant, and then try to copy it at home. No tomato.