Second, I found the recipe for osso buco very straightforward and appealing. I never knew exactly what osso buco was, besides some type of veal. Apparently it means “bone with a hole” in Italian, and refers to the cut of veal used, where the meat surrounds a thick piece of bone, which is full of marrow. As it cooks, the marrow comes out and enriches the sauce, leaving the hole in the bone. The cooking method is no more complicated than other browned and then slow-roasted meats, and you make a gremolata out of parsley, garlic, orange and lemon zest that you sprinkle on as you serve it, allowing those citrus oils to be warmed and released by the hot meat, teasing your appetite in a new way if that beefy smell isn’t already enough for you.