🇮🇹 Italy · Food
Ossobuco alla Milanese (Milanese Braised Veal Shanks)
By eatmundo · July 6, 2026
Ossobuco alla Milanese is a quintessential Lombard dish, featuring succulent cross-cut veal shanks braised slowly with vegetables, white wine, and broth until melt-in-your-mouth tender. Traditionally served with risotto alla Milanese and finished with a vibrant gremolata, it’s a dish of profound flavor and elegance.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by seasoning the 4 pieces of cross-cut, bone-in veal shank generously with salt and freshly ground black pepper. Dredge each piece lightly in 50g of all-purpose flour, shaking off any excess. This light coating will help create a beautiful sear and thicken the sauce.
- 2
In a heavy-bottomed Dutch oven or large pot, heat 2 tablespoons of olive oil and 30g of unsalted butter over medium-high heat. Add the finely chopped 1 medium onion, 1 medium carrot, and 1 celery stalk. Sauté for about 5-7 minutes until the vegetables, known as soffritto, are softened and fragrant.
- 3
Increase the heat slightly and carefully add the floured veal shanks to the pot. Brown them on all sides until they develop a rich, golden-brown crust, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan, which can steam the meat instead of searing it.
- 4
Pour in 150ml of dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon – this is called deglazing and adds immense flavor. Let the wine simmer for 2-3 minutes until it has mostly evaporated, leaving behind its essence.
- 5
Add 400ml of hot beef broth, 1 bay leaf, 2 sprigs of fresh sage, and 1 sprig of fresh rosemary. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it braise for 2 to 2.5 hours, or until the veal is fork-tender and nearly falling off the bone.
- 6
While the ossobuco braises, prepare the gremolata: In a small bowl, combine the zest of 1 lemon, 3 tablespoons of finely chopped fresh parsley, and 2 minced cloves of garlic. Mix well. This bright, aromatic topping is crucial for cutting through the richness of the veal.
- 7
Once the ossobuco is tender, remove the bay leaf, sage, and rosemary sprigs. Taste the sauce and adjust seasoning if needed. Serve the ossobuco hot, traditionally with risotto alla Milanese, and a generous sprinkle of the fresh gremolata over each serving just before enjoying. The marrow in the bone is considered a delicacy, so don't forget to scoop it out!
Frequently Asked Questions
What cut of veal is best for Ossobuco?+
For authentic Ossobuco, you need cross-cut veal shanks with the bone in, usually about 3-4 cm thick. The bone marrow is essential for the dish's flavor and richness.
Can I use red wine instead of white for Ossobuco?+
While traditional Ossobuco alla Milanese uses dry white wine, some variations, particularly from other regions, might use red wine. However, for the classic Milanese flavor, stick to white wine as it provides a lighter, brighter note.
What is gremolata and why is it important?+
Gremolata is a fresh, vibrant condiment made from finely chopped lemon zest, parsley, and garlic. It's crucial for Ossobuco as its bright, aromatic notes provide a refreshing counterpoint to the rich, slow-cooked veal, balancing the flavors beautifully.
How do I know when the Ossobuco is done?+
The veal is done when it is incredibly tender and can be easily pierced with a fork, nearly falling off the bone. It should be moist and succulent, not dry, indicating that it has been braised perfectly.
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