Ossibuchi con piselli is a classic Italian dish, particularly associated with Lombardy, that consists of braised veal shanks (ossibuchi) cooked until tender and served with peas (piselli) in a savory sauce. The preparation begins by dusting the ossibuchi with flour and browning them in a pan with olive oil.

A soffritto of finely chopped onions, carrots, and celery is then added to enhance the flavor. After the meat is seared, white wine is used to deglaze the pan, followed by the addition of broth to keep the dish moist during cooking. The ossibuchi are simmered until they become tender, typically for about an hour.

Toward the end of cooking, peas are added to the sauce, which gives the dish a touch of sweetness and freshness that balances the richness of the meat. Ossibuchi con piselli is often garnished with gremolata (a mixture of lemon zest, garlic, and parsley), adding a fresh and citrusy finish to the dish.