Osso Buco Milanese Recipe

Osso Buco Milanese is one of Italy's great slow-cooked dishes: cross-cut veal shanks braised gently until the meat falls from the bone and the marrow turns to silk. A spoonful of fresh gremolata cuts through the richness and lifts the whole plate.

Prep time

25 mins

Cook time

150 mins

Total time

175 mins

Servings

4 servings

Calories

680

Ingredients

• 4 veal shanks, about 300 g each, tied with kitchen string
• Salt and black pepper
• 1/2 cup plain flour, for dusting
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 400 g canned chopped tomatoes
• 500 ml hot beef or veal stock
• 1 bay leaf
• Zest of 1 lemon, 2 tablespoons chopped parsley and 1 small garlic clove, for gremolata

Instructions

1. Pat the shanks dry, season well and dust lightly with flour, shaking off the excess.
2. Heat the olive oil and butter in a heavy ovenproof pot and brown the shanks on both sides, about 4 minutes per side, then lift them out.
3. Soften the onion, carrot and celery in the same pot for 8 minutes, then stir in the garlic for 1 minute more.
4. Pour in the wine and scrape up the browned bits, letting it bubble for 2 minutes.
5. Add the tomatoes, stock and bay leaf, return the shanks, cover and braise in a 160°C oven for about 2 hours, until the meat is very tender.
6. Lift the shanks onto a platter, skim the sauce and simmer it briefly if it needs thickening.
7. Mix the lemon zest, parsley and garlic for the gremolata, spoon the sauce over the shanks and scatter gremolata on top before serving.

Pro tips

• Tying the shanks keeps the meat attached to the bone during the long braise.
• Do not rush the browning step; it builds the deep flavour of the sauce.
• Osso buco tastes even better the next day, so make it ahead and reheat gently.
• Serve it the Milanese way, over saffron risotto or creamy polenta.

Frequently asked questions