🇮🇹 Italian · Main Dish
🍖 Osso Buco alla Milanese
Osso Buco alla Milanese
Veal shanks braised low and slow in wine, stock, and vegetables until fall-off-the-bone tender, finished with a bright, garlicky gremolata and traditionally paired with saffron risotto.
The name literally means 'bone with a hole,' referring to the marrow-filled shank bone at the center of each portion, considered a delicacy in its own right and traditionally scooped out and savored at the end of the meal.
Ingredients
Equipment: Heavy-bottomed pot or Dutch oven with lid, Kitchen twine
- 4 veal shanks, about 4cm thick, tied around the middle
- Flour, for dredging
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 250 ml (1 cup) dry white wine
- 400 g (14 oz) canned crushed tomatoes
- 500 ml (2 cups) beef or veal stock
- 2 bay leaves
- 60 ml (¼ cup) extra virgin olive oil
- Salt and pepper, to taste
- Zest of 1 lemon, finely grated, for the gremolata
- 2 cloves garlic, minced, for the gremolata
- Fresh parsley, finely chopped, for the gremolata
Method
- Season the veal shanks and dredge lightly in flour, shaking off the excess.
- Warm the olive oil in a heavy pot and brown the shanks well on all sides in batches, then set aside.
- In the same pot, sauté the onion, carrot, and celery until softened, then add the garlic and cook briefly.
- Pour in the wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half.
- Return the shanks to the pot, add the crushed tomatoes, stock, and bay leaves, and bring to a gentle simmer.
- Cover and cook low and slow, either on the stovetop or in a 160°C (325°F) oven, for 2–2.5 hours, until the meat is very tender and nearly falling from the bone.
- Meanwhile, combine the lemon zest, minced garlic, and parsley for the gremolata.
- Once the shanks are tender, remove the twine, plate with plenty of sauce, and finish each portion with a sprinkle of fresh gremolata.
Chef Tips
- Tying the shanks with twine around the middle helps them hold their shape through the long braise.
- Low, gentle heat over a long time is essential — rushing with high heat toughens the meat rather than tenderizing it.
- The gremolata, added fresh at the very end, provides essential brightness to cut through the rich, slow-cooked sauce.
Common Mistakes to Avoid
- Skipping the initial browning step, which builds essential depth of flavor in the finished sauce.
- Cooking at too high a temperature, which can toughen the meat instead of breaking it down gently.
- Forgetting the gremolata, which is not a garnish but an essential flavor component of the finished dish.
Nutrition (per serving)
Health Benefits
- A good source of protein and collagen from the slow-braised veal shank.
Cultural Note
Osso buco alla Milanese is a defining dish of Lombardy, classically served alongside risotto alla Milanese for a complete, celebratory meal centered on the region's saffron and veal traditions.
Storage & Serving
Storage: Refrigerate up to 3 days; flavor deepens further the next day.
Reheating: Reheat gently on the stovetop or in the oven, covered, until warmed through.
Serve with: Risotto alla Milanese, traditionally, A robust red wine from Lombardy