Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut cross-ways to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolada, aka gremolata, which is a mix of chopped parsley and lemon zest. In Milan ossobucco is typically served with a saffron risotto.
The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolada.