What type of meat is traditionally used for making osso buco?

Osso buco is a classic Italian dish that is renowned for its rich flavors and tender meat. Traditionally, it is made using veal shanks, which are the lower part of the leg of a young calf. The term "osso buco" translates to "bone with a hole," referring to the marrow-filled bone at the center of the shank. This dish is characterized by the slow braising of the meat, which allows the tough connective tissues to break down, resulting in meltingly tender meat that absorbs all the flavors of the cooking liquid. The marrow from the bone adds an additional richness and depth to the dish, making it a favorite in rustic Italian cuisine.

Using veal shanks ensures the dish maintains its authentic flavor profile and textural qualities, which would not be achieved with other types of meat such as pork chops, beef brisket, or chicken thighs. Each of these alternatives lacks the same tenderness and flavor concentration that the collagen and marrow from veal shanks provide during the slow cooking process, which is vital for a true osso buco experience.