QUESTION: I'm having a holiday party in a few weeks and my husband requested that I serve osso buco. My only problem is that I have never made it before. Can you please send me a recipe and also give some advice about shopping for the ingredients? I enjoy trying your recipes!ANSWER: It sounds to me like Old Hubby needs to roll up his sleeves and don an apron. He who requests should offer to help. On the other hand, you may be better off if he avoids the kitchen before the party.We will give him credit in that osso buco is a very good dish for entertaining because it is something that can easily be made ahead of time (even a day ahead) and be reheated when ready to serve. You were right to inquire about the groceries because the key to this dish from Milan is buying quality ingredients. The translation for the term osso buco is "bone with a hole" or "bone mouths" because of the holes in the shank bones used for the dish. The best shank bones are filled with marrow, which, after cooking, can be spooned out and spread on Italian bread before devouring. Delicious!So the right shanks are important. I've seen beef shanks labeled "osso buco" in the store, and while they are less expensive, they can't compare to veal shanks. Shanks are part of the leg, so some are fore shanks, from the front legs, and others are hind shanks, from the back legs. If at all possible, especially if you buy from a butcher, try to purchase hind shanks, because they are larger and have more meat.Traditionally, osso buco is sprinkled with a mixture of parsley, garlic and lemon zest called gremolata. And typically the dish is made without any type of tomato product and served with risotto — preferably a saffron risotto. Today, however, you will see more modern versions with tomatoes that work better when served with polenta. I'm sharing recipes for both versions. For your dinner party, you might want to opt for serving polenta with either one because it is easier than risotto to deal with in large quantities. The other obvious choice is to put Hubby in charge of the side dish.