A classic northern Italian dish, traditional ossobuco alla milanese originates from Milan and consists of veal shanks that are braised until tender with white wine, broth, carrots and celery. Served with zesty gremolata, it’s rich and full of flavor!Â
When I need an easy dinner that never fails to impress, I make ossobuco alla milanese! This rich dish from the Lombardy region translates to mean ‘bone with a hole’ because of the main ingredient bone-in veal shanks.Â
It’s a traditional Italian meal and the tender veal shanks are braised slowly in white wine and broth then served with a parsley, garlic and lemon gremolata which adds a zesty contrast of flavors.Â
Just like other Italian classics made with veal like Involtini or Saltimbocca alla Romana, it’s easy enough for Sunday dinner but also fancy enough for holidays such as Christmas, Thanksgiving or New Year’s Eve!Â
Why You’ll Love This Recipe
- Traditional. Veal shank is a staple in Milanese cuisine yet easy enough to make at home.
- Flavorful. The bone marrow from the bone-in veal shanks makes this meal luxurious and rich in taste.
Recipe Ingredients
- Veal shank: Your ossobuco veal shank should be thick to prevent falling apart.
- Flour: This is used for dredging the veal.
- Olive oil and butter: During the saute process this adds so much flavor to the il soffritto.
- Carrot, celery and onion: Simple vegetables that add so much flavor to the base of the stew.Â
- White wine: A good quality dry white wine is best and I don’t recommend skipping it.Â
- Seasonings: Black pepper is all I used but bay leaf and rosemary could be added as well.
- Beef broth: I like the strong flavor of beef stock in this dish, although low sodium chicken stock could be used. You can use your favorite store bought or home made.
- Gremolata: Finely chopped parsley, lemon zest and salt. Garlic is a popular addition.Â
Substitutions and Variations
- Tomato paste: Add as little as 1 teaspoon tomato paste up to 1 Tablespoon of tomato paste to the broth for more tomato sauce flavor.
- Gremolata: Add chopped rosemary or chopped tomatoes to the gremolata for additional taste.
- Beef: If you cannot find veal, beef can be used but the flavor will be more pronounced.
- Anchovies: Add the creamy pulp of 2-3 anchovies to contrast with the acidity of the lemon. This is a ‘non-Lombardian’ version but so good!
- Broth: Chicken broth can be used instead of beef broth.
How to Cook Ossobuco Milanese
To start, towel dry the veal, do not rinse. Dredge veal in flour then cut into 2-3 shanks to prevent curling.
Next, in a medium pan add olive oil, butter and chopped onion, then cook on medium heat.
Add the meat and brown on both sides. Add the wine and black pepper, cook on high, then add the broth, celery and carrot and cook on low heat.
Add the parsley, zest and salt and cook uncovered. Serve immediately.
expert tips
- Serve with a small spoon: In Milan, ossobuco is served with a ‘esattore’ which is a small spoon that is slightly bent on one end so as to easily extract the pulp or ossobuco bone marrow.Â
- Prevent ossobuco from falling apart: Tie each piece with a kitchen string to keep it together. Don’t worry it doesn’t affect the flavor!Â
- Don’t forget to dust the veal in flour: This is an important step to thicken the sauce properly.Â
- Braised not stewed: A classic ossobuco should be braised not stewed. Braising means when the food is partially submerged in liquid whereas stewing something means completely submerging in liquid. Braising allows the meat to absorb the seasoning and become rich in taste.Â
Ossobuco Serving Suggestions
When in Milan, you will find ossobuco paired with risotto alla milanese, which is saffron risotto. I served this dish with Parmesan garlic rice which has a risotto feel to it but here are a few other side dish alternatives:
What is ossobuco?Â
The name refers to the main ingredient, veal shanks with bone marrow attached. ‘Osso’ means bone and ‘buco’ means hole, which translates into ‘bone with a hole’.Â
The term Ossobuco alla milanese refers to the Milan-style ossobuco which is a popular Italian veal shank recipe.Â
Can you make ossobuco in advance?
Yes! The flavors only get better with time. Prepare the stew in advance, store in the refrigerator and then reheat before serving.Â
More Traditional Italian Dinners to Try
I hope you enjoy this Ossobuco alla Milanese as much as we do! Buon Appetito.
- 3 large ossobuco (1- to 1½-inch-thick) pieces (veal shanks) (about 2 pounds/900 grams total)
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium white onion
- ¼ cup dry white wine (good quality)
- 2-3 dashes black pepper
- 1 cup beef broth
- 2½ tablespoons chopped celery
- â…“ cup chopped carrot
- 1 tablespoon finely chopped fresh parsley
- ½ tablespoon lemon zest
- 1-2 pinches salt (if needed)
Towel dry the meat, do not rinse. Dredge the meat in the flour, cut the meat in 2-3 places, this will keep the meat from curling when cooking (see photo).
In a medium / large pan add the olive oil, butter and chopped onion, cook 2-3 minutes on medium heat. Add the meat and brown on both sides, add the wine and black pepper, cook on high 1-2 minutes. Add the broth, celery and carrot cook on low heat covered for 30-40 minutes, add the parsley, zest and salt if needed, cook for approximately 5 minutes uncovered. Enjoy!
How to store leftovers?
Store leftovers in the refrigerator for up to 2-3 days. Reheat until piping hot or shred leftover meat and serve over homemade pasta.Are cooked veal shanks able to be frozen?
Yes! Cool completely then store cooked meat and juices in an airtight container in the freezer for up to 1 month. Thaw overnight in the refrigerator then reheat.ÂCalories: 445kcal | Carbohydrates: 12g | Protein: 46g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 666mg | Potassium: 911mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2640IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg