answers: cross-cut veal shanks
context: Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, "cocido" (, ) is the past participle of the verb "cocer" (to cook), so "cocido" literally means "cooked [thing]." In Portuguese, the word "cozido" (, ) means "cooked" ,"boiled", or "baked", being the past participle of the verb "cozer" ("to cook", "to boil", or "to bake"). Spanish "cocido" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas ("garbanzos.") </s> food that dates back to ancient history. The Roman people may have invented or introduced the foodstuff, which was created from crushed fava beans. Primary ingredients include fava beans, fennel seeds and sprigs, olive oil, salt and pepper. Additional ingredients may include tomato, onion and pasta. The soup is sometimes cooled until it solidifies, then cut into strips, breaded in flour and fried in olive oil. Some preparations of maccu may use fava beans that have been puréed. Although maccu's availability in contemporary times in Sicily is generally rare, it is still occasionally served in restaurants there. "Bruschetta al maccú" </s> also eaten with polenta or mashed potatoes. South of the Po River, it is sometimes served with pasta. Ossobuco Ossobuco or osso buco (; ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with "gremolata" and traditionally served with either "risotto alla milanese" or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. There are two types of "ossobuco": a modern version that has tomatoes and the original version which does not.
question: what cut of meat is traditionally used for the dish osso buco