Osso Buco alla Milanese
Thick cross-cut veal shanks braised slowly in white wine, stock and a little tomato until the meat falls from the bone, finished with a bright gremolata of lemon zest, garlic and parsley. Serve with saffron risotto or polenta.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the veal shanks
Cut through the thin skin around the edge of each shank in two or three places so it does not curl up as it cooks. Sprinkle both sides with salt and pepper, then coat lightly in flour, shaking off the extra.
- 4 veal shanks
- 3 tbsp flour
- 1 tsp salt
- ½ tsp black pepper
✅ Done when: shanks are evenly coated in flour with no wet patches
Brown the meat
Heat the oil in a wide, heavy pot (about 28cm) over medium-high heat. Brown the shanks well, about 4 minutes per side, then lift them onto a plate.
- 3 tbsp olive oil
- 4 floured shanks
✅ Done when: shanks have a deep golden-brown crust on both sides
Cook the vegetables
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Add the wine
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Cook slowly
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Make the gremolata
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Finish and serve
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Prepare the veal shanks
Cut through the thin skin around the edge of each shank in two or three places so it does not curl up as it cooks. Sprinkle both sides with salt and pepper, then coat lightly in flour, shaking off the extra.
- 4 veal shanks
- 3 tbsp flour
- 1 tsp salt
- ½ tsp black pepper
✅ Done when: shanks are evenly coated in flour with no wet patches
Brown the meat
Heat the oil in a wide, heavy pot (about 28cm) over medium-high heat. Brown the shanks well, about 4 minutes per side, then lift them onto a plate.
- 3 tbsp olive oil
- 4 floured shanks
✅ Done when: shanks have a deep golden-brown crust on both sides
Cook the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the wine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
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Make the gremolata
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Finish and serve
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The Story Behind the Dish
Osso buco means "bone with a hole" — the marrow-filled shank bone at the centre of every slice. The dish grew out of Milanese trattorias in the 1800s, where cheaper cuts were braised for hours until luxurious.
The older version, osso buco in bianco, has no tomato at all and relies on wine, butter and gremolata; tomato crept in later and is now common in Milan too.
⭐ Why It's Famous
It's half of Milan's most famous pairing: osso buco with risotto alla milanese, one of the few dishes where the risotto is served alongside meat.
💡 Fun Fact
In Milan, the marrow is considered the best bite — some restaurants serve osso buco with a tiny spoon just for scooping it out.
Milan, Lombardy
45.46°N, 9.19°E
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