Kitchen Recipe Collection
Italian Ossobuco alla Milanese (Braised Veal Shanks)
Tender, slow-braised veal shanks cooked with white wine, broth, and vegetables, traditionally finished with a bright, zesty gremolata.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- veal shanks (osso buco cuts, bone-in)
- all-purpose flour (for dusting)
- butter
- extra virgin olive oil
- onion, carrot, celery (for soffritto)
- dry white wine
- beef or veal broth
- lemon zest, fresh parsley, garlic (for gremolata)
- salt and black pepper
Equipment
- Large Dutch oven or heavy-bottomed pan with lid
Instructions
- 1
Prepare the Meat
Tie a piece of kitchen string around each veal shank to help it hold its shape during the long braise. Pat dry with paper towels.
- 2
Dust and Sear
Lightly dust the shanks in flour, shaking off excess. Heat butter and olive oil in a Dutch oven over medium-high heat. Sear the meat until deeply browned on both sides. Remove and set aside.
- 3
Soffritto
In the same pot, add finely chopped onions, carrots, and celery. Sauté over medium heat until soft and sweet, about 10 minutes.
- 4
Deglaze
Pour in the dry white wine, scraping up the browned bits (fond) from the bottom of the pot. Let it reduce by half.
- 5
Braise
Return the veal shanks to the pot. Add enough broth to come about halfway up the sides of the meat. Bring to a simmer.
- 6
Slow Cook
Cover tightly and simmer gently on the stove (or in a 325°F/165°C oven) for 1.5 to 2 hours, until the meat is fork-tender and falling off the bone.
- 7
Make Gremolata
Finely chop fresh parsley, mince garlic, and grate lemon zest. Mix them together in a small bowl.
- 8
Finish the Dish
During the last 5 minutes of cooking, stir half the gremolata into the sauce to infuse it with bright, fresh flavor.
- 9
Serve
Carefully remove the string from the meat. Serve the shanks topped with a spoonful of the braising liquid and the remaining gremolata.
- 10
The Marrow
Don't forget the marrow in the center bone! Scoop it out and spread it on bread—it is the prized part of the dish.
Cooking Tips
- Traditional Milanese ossobuco does NOT include tomatoes (ossobuco in bianco). The tomato-heavy versions are a modern or southern adaptation.
- The gremolata is non-negotiable; it cuts through the intense richness of the veal and marrow.
Variations
- With Tomato: Add a spoonful of tomato paste or crushed tomatoes during the braise for a richer, redder sauce.
Chef's Notes & Storage
- Almost always served alongside Risotto alla Milanese (saffron risotto) for the ultimate Lombard feast.
Nutrition Estimate
550 calories · 48g protein · 12g carbs · 32g fat · 2g fiber per serving
