United by Taste
Recipe photo for Ossobuco alla Milanese

Ossobuco alla Milanese

by United by Taste

Ossobuco alla Milanese

by United by Taste

🇮🇹 Italy ·Europe
Prep
Cook
Total
4 portions
Ossobuco alla Milanese is a classic Lombard dish of cross-cut veal shanks braised slowly with white wine, broth, and aromatic vegetables until meltingly tender. The name means 'bone with a hole,' referring to the marrow-filled center bone prized by Milanese cooks. Finished with a bright gremolata of lemon zest, garlic, and parsley, it is traditionally served with saffron risotto (risotto alla Milanese). This is rustic, soul-warming Italian cooking at its finest.

Ingredients

Veal Shanks

4 piece veal shanks cross-cut, about 3 cm / 1.5 inches thick, bone-in
60 g all-purpose flour for dredging
0 pinch salt to taste
0 pinch black pepper to taste

Braise

40 g butter unsalted
2 tbsp olive oil
1 piece onion finely diced
1 piece carrot finely diced
1 piece celery stalk, finely diced
1 clove garlic minced
240 ml dry white wine such as Pinot Grigio
500 ml beef or veal broth hot
200 g canned peeled tomatoes crushed (optional, for a redder sauce)
1 leaf bay leaf
2 sprig fresh thyme

Gremolata

1 handful fresh parsley finely chopped
1 piece lemon zest from 1 lemon, finely grated
1 clove garlic very finely minced

Ingredients

4 portions

Veal Shanks

4 pieceveal shanks cross-cut, about 3 cm / 1.5 inches thick, bone-in
60 gall-purpose flour for dredging
pinchsalt to taste
pinchblack pepper to taste

Braise

40 gbutter unsalted
2 tbspolive oil
1 pieceonion finely diced
1 piececarrot finely diced
1 piececelery stalk, finely diced
1 clovegarlic minced
240 mldry white wine such as Pinot Grigio
500 mlbeef or veal broth hot
200 gcanned peeled tomatoes crushed (optional, for a redder sauce)
1 leafbay leaf
2 sprigfresh thyme

Gremolata

1 handfulfresh parsley finely chopped
1 piecelemon zest from 1 lemon, finely grated
1 clovegarlic very finely minced

Instructions

Prepare the shanks

  1. 1

    Tie and season

    Pat the veal shanks dry. Tie a piece of kitchen twine around the circumference of each shank to keep them from falling apart during braising. Season generously with salt and pepper on both sides.

  2. 2

    Dredge in flour

    Spread the flour on a plate and lightly dredge each shank, shaking off any excess. The flour helps create a golden crust and lightly thickens the sauce.

Sear and braise

  1. 1

    Brown the shanks

    In a heavy, wide pot or Dutch oven, heat the butter and olive oil over medium-high heat. Sear the shanks until deeply golden on both sides, about 4-5 minutes per side. Remove and set aside.

  2. 2

    Soften the soffritto

    Lower the heat to medium. Add the onion, carrot, celery, and garlic to the same pot. Cook gently, stirring, for 8-10 minutes until soft and golden but not browned.

  3. 3

    Deglaze with wine

    Pour in the white wine and scrape up the browned bits from the bottom of the pot. Simmer until the wine has reduced by about half, around 3-4 minutes.

  4. 4

    Add liquids and aromatics

    Return the shanks to the pot, nestling them into the vegetables. Add the crushed tomatoes (if using), bay leaf, and thyme, then pour in enough hot broth to come about two-thirds up the sides of the shanks.

  5. 5

    Braise slowly

    Bring to a gentle simmer, then cover and reduce to low heat (or transfer to a 160°C / 325°F oven). Braise for about 1.5 to 2 hours, turning the shanks once halfway, until the meat is fork-tender and nearly falling off the bone.

Finish and serve

  1. 1

    Make the gremolata

    While the meat finishes braising, combine the chopped parsley, lemon zest, and minced garlic in a small bowl. This fresh, fragrant topping cuts the richness of the dish.

  2. 2

    Reduce the sauce

    Once tender, remove the shanks and snip off the twine. If the sauce is thin, simmer it uncovered for a few minutes to thicken. Discard the bay leaf and thyme stems, then taste and adjust seasoning.

  3. 3

    Plate and garnish

    Serve each shank with plenty of sauce, sprinkled with gremolata. Traditionally accompanied by saffron risotto alla Milanese. Don't forget to scoop out the prized marrow from the center bone.

Credits & Inspiration

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