Osso Buco Milanese Style

Name: Osso Buco Milanese Style
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Ingredients: 4 pieces Veal shanks (cross-cut, bone-in); 60 g All-purpose flour; 30 ml Olive oil; 30 g Butter; 1 large Onion, chopped; 2 medium Carrots, diced; 2 stalks Celery stalks, diced; 3 cloves Garlic, minced; 250 ml Dry white wine; 400 g Canned chopped tomatoes; 500 ml Beef broth; 1 piece Bay leaf; 1 tsp Dried thyme; 1 tsp Orange zest (for gremolata); 1 tsp Lemon zest (for gremolata); 15 g Fresh parsley, chopped (for gremolata); null to taste Salt; null to taste Freshly ground black pepper

Difficulty

medium

Time

Price Category

expensive

Calories

Medium

Osso Buco is a classic Italian dish originating from Milan, featuring tender cross-cut veal shanks braised in a rich tomato-based sauce with white wine and vegetables. The name, meaning 'bone with a hole,' refers to the marrow-filled bone of the veal shank, which imparts incredible flavor to the sauce during cooking. Traditionally served with saffron risotto or polenta and topped with a fresh gremolata, its citrusy and garlicky notes perfectly complement the richness of the meat. This recipe is guaranteed to delight your taste buds and bring a piece of Italy to your table.

Steps

Prepare the Meat

Tie each veal shank with kitchen twine to help them hold their shape. Season generously with salt and pepper, then dredge them in flour, shaking off any excess.

Sear and Sauté

In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat. Sear the veal shanks on all sides until golden brown, about 3-4 minutes per side. Remove the meat and set aside. Add the remaining 1 tbsp butter to the pot, then sauté the chopped onion, carrots, and celery for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Build the Sauce

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook for 2-3 minutes until the wine has reduced by half. Stir in the canned chopped tomatoes, beef broth, bay leaf, and dried thyme. Mix well, then return the veal shanks to the pot, ensuring they are mostly submerged in the sauce.

Braise

Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and braise for 2 to 2.5 hours, or until the meat is fork-tender and easily falls off the bone. Flip the shanks halfway through cooking. If the sauce appears too thick, add a little more broth.

Gremolata and Serve

While the Osso Buco is braising, prepare the gremolata: In a small bowl, combine the orange zest, lemon zest, and chopped fresh parsley. Once the Osso Buco is done, remove the bay leaf. Serve immediately, spooning plenty of the rich sauce over the meat, and garnish generously with the fresh gremolata. Traditionally served with saffron risotto or creamy polenta.

	Per 100g	Per Serving 350g
Calories	200 kcal	700 kcal
Protein	19g	66g
Fat	12g	42g
Carbohydrate	5g	18g
Fiber	1g	4g
Sugar	2g	7g

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Osso Buco Milanese Style

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Meat

Sear and Sauté

Build the Sauce

Braise

Gremolata and Serve

Extra Tips

► Always tie the veal shanks with kitchen twine to help them hold their shape and prevent the meat from falling off the bone during cooking.

► Don't skip the gremolata! This fresh, citrusy topping is essential for the authentic Milanese flavor profile.

► For the best results, braise the Osso Buco slowly over low heat to ensure the meat becomes incredibly tender.

Nutrition