Ossobuco alla Milanese
Ossobuco alla Milanese is a luxurious braised veal dish from Milan dating back to the 19th century. This iconic Lombard specialty features cross-cut veal shanks slowly cooked with white wine, broth, and vegetables until the meat becomes incredibly tender and the marrow in the bone melts into velvety richness. Traditionally served with saffron risotto and gremolata, this dish exemplifies the elegant yet rustic nature of northern Italian cuisine.
Time & Quantities
Method & Ingredients
Required Equipment: Dutch oven with lid, kitchen twine, wooden spoon
Cooking Method: Stovetop - Sauteing
Ingredients
- 4 veal shanks
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp butter
- 1 large onion
- 2 celery stalks
- 4 garlic cloves
- 1 cup dry white wine
- 2 cups chicken or veal stock
- 1 can of: diced tomatoes
- 2 bay leaves
- 2 thyme sprigs
- 1 rosemary sprig
- 2 strips orange zest
- salt and black pepper to taste
- For gremolata: 1/4 cup fresh parsley
- 2 tbsp lemon zest
- 2 garlic cloves
Instructions
- Tie kitchen twine around the circumference of each veal shank to keep the meat attached to the bone during cooking - think of it as a little meat seat belt!
- Season veal shanks generously with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and butter in a Dutch oven over medium-high heat.
- Brown veal shanks on all sides until golden, about 8 minutes total. Work in batches if necessary to avoid crowding. Remove to a plate.
- Reduce heat to medium and add onion, carrots, and celery to the pot. Cook until softened, about 8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in wine and scrape up any browned bits from bottom of pot - that's pure flavor you're rescuing!
- Bring to a simmer and cook until wine is reduced by half, about 5 minutes.
- Return veal shanks to the pot and add stock, tomatoes, bay leaves, thyme, rosemary, and orange zest.
- Bring to a gentle simmer, then cover and reduce heat to low.
- Cook for 2 to
- 5 hours, turning shanks occasionally, until meat is fork-tender and falling off the bone.
- Meanwhile, prepare gremolata by combining parsley, lemon zest, and garlic.
- When ossobuco is done, carefully remove shanks to a serving dish.
- If sauce seems too thin, increase heat and simmer uncovered for 5-10 minutes to reduce.
- Remove herb sprigs, bay leaves, and orange zest.
- Taste sauce and adjust seasoning if needed.
- Pour sauce over shanks and sprinkle with gremolata just before serving.
Storage & Make-Ahead
Storage Advice: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually improves with time.
Make-Ahead & Freezing Tips: Can be made up to 2 days ahead. Reheat gently on stovetop or in a 325°F (165°C) oven. Freezes well for up to 3 months.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 620
- Protein: 58g
- Fat: 32g (Saturated: 12g)
- Carbohydrates: 15g (Fiber: 3g, Sugar: 5g)
- Vitamin A: 100% DV
- Vitamin C: 25% DV
- Calcium: 8% DV
- Iron: 35% DV
Allergen Information: Contains wheat (flour), dairy (butter)
Dietary Information: Contains dairy and gluten; not suitable for vegans, vegetarians, or those with dairy and gluten allergies
Serving & Variations
Serving Suggestions: Traditionally served with saffron risotto (Risotto alla Milanese). A side of steamed asparagus or broccoli rabe provides a nice contrast.
Wine or Drink Pairing: Pair with a full-bodied Italian red wine like Barolo, Barbaresco, or Valpolicella Ripasso that can stand up to the rich, braised meat.
Possible Recipe Variations: Use beef shanks as a more affordable alternative. For a modern twist, serve with polenta instead of risotto. Add 1/2 cup diced pancetta to the vegetables for extra depth of flavor.
Additional Notes: Traditionally, this dish is made with veal from the hindshank, which has a central bone full of marrow - the prized element of the dish.
Sounds impressive but easy to do, just decide to do it and you’ll be fine, LOL. Served with risotto Milanese as suggested – a match made in heaven!
I made this ossobuco for a special dinner and it was absolutely divine! The meat was so tender it fell off the bone. The rich, flavorful sauce with the vegetables was perfect. The lemon zest and parsley finish add a much-needed freshness. A dish that always impresses.