Although meat is one of the main foods in almost all the countries of the world except in some for religious reasons, in Italy there are characteristic recipes such as pasta and its noodles or the classic pizza. But in meat, Ossobuco is a dish widely consumed by Italians.
The "Ossobuco" is one of the main dishes of Italian cuisine because it accumulates a great history, although basically its beginnings go back to Milan. But depending on who is in charge of cooking, this meat may be more or less tasty.
Leading Italian chefs assure that the tastiest way to prepare an Ossobuco is through slow and progressive cooking, constantly moistened with a white wine so that it acquires flavor and just when it is cooked, the wine enters the meat.
As an accompaniment, a selection of greens and vegetables such as carrots, onions and other seasonings, although others also prefer cooked rice. The important thing in these cases is that the Ossobuco is served completely on the plate, with the bone included.
For meat experts, the bone should never be removed because it provides its share of flavor, although this will depend on whether it is cooked over the embers. The interesting thing is that the meat of Ossobuco is cooked in an oven, with wine and vegetables and thus enjoy an excellent dish in any Italian restaurant.
I think it would be more fair to write that Ossobuco is a typical Lombardian dish (I don't mean that it is not prepared in all parts of Italy and the whole world). It is the same as telling the French that Aïoli is Catalan and not French.