"A cornerstone of Lombardy’s culinary heritage, Osso Buco alla Milanese is a luxurious, slow-braised dish featuring cross-cut veal shanks. The name literally translates to 'bone with a hole,' referring to the marrow-filled center that melts into the sauce, creating an incredible depth of flavor. Traditionally prepared 'in bianco' (without tomatoes) or with just a hint of tomato paste, it is characterized by its tender texture and the vibrant, aromatic finish of gremolata—a fresh herb condiment that cuts through the richness of the meat."
📊 Nutrition Facts (per serving)
- Calories: 580 kcal
- Protein: 48g
- Carbs: 14g
- Fat: 36g
- Fiber: 3g
🛒 Ingredients
The Braise
- 4 pieces veal shanks (cross-cut, about 1.5 inches thick)
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp unsalted butter (divided)
- 2 tbsp extra virgin olive oil
- 1 large yellow onion (finely diced)
- 1 large carrot (finely diced)
- 1 stalk celery (finely diced)
- 1 cup dry white wine (such as Pinot Grigio or Gavi)
- 2 cups veal or beef stock (low sodium)
- 1 tbsp tomato paste (for body and color)
- 2 sprigs fresh thyme
- 1 bay leaf
Gremolata (Garnish)
- 1/4 cup fresh Italian parsley (finely chopped)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 clove garlic (minced into a paste)
👨🍳 Instructions
Step 1: Prepare the Meat
Pat the veal shanks dry with paper towels. Use kitchen twine to tie around the circumference of each shank; this prevents the meat from falling off the bone during the long braise. Season generously with salt and black pepper, then dredge lightly in flour, shaking off any excess.
Step 2: Sear the Shanks
In a heavy-bottomed Dutch oven, heat 1 tablespoon of butter and the olive oil over medium-high heat. Sear the shanks until deeply browned on both sides (about 5 minutes per side). Remove the shanks and set aside on a plate.
Step 3: Sauté the Aromatics
Reduce heat to medium. Add the remaining butter to the same pot. Stir in the onion, carrot, and celery (the soffritto). Cook until softened and translucent, about 8 minutes. Stir in the tomato paste and cook for 2 minutes until it turns a brick-red color.
Step 4: Deglaze and Simmer
Pour in the white wine and bring to a boil, scraping the bottom of the pan. Let the wine reduce by half. Return the shanks to the pot, nestling them into the vegetables. Pour in the stock until it reaches halfway up the sides of the meat. Add thyme and bay leaf. Cover with a tight-fitting lid and simmer on very low heat (or place in a 325°F/165°C oven).
Step 5: The Gremolata and Finishing
While the meat braises, mix the chopped parsley, lemon zest, and minced garlic in a small bowl. Once the veal is fork-tender, carefully remove the shanks to a serving platter. If the sauce is too thin, simmer it uncovered for a few minutes to reduce. Discard the twine from the meat.
Step 6: Plating
Spoon the vegetable-rich braising liquid over the shanks. Sprinkle a generous amount of gremolata over the top of each piece of meat.
📝 Author Notes
Osso Buco is traditionally served with Risotto alla Milanese (saffron risotto) or a creamy polenta. The acidity of the gremolata is the 'secret' that balances the richness of the marrow and veal. For the best experience, use a dry, crisp Italian white wine that you would also enjoy drinking with the meal.
🥡 Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish actually tastes better the next day as the flavors continue to develop. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.