Blog & Featured Recipes

Osso Buco “Milanaise”

osso bucco
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The best-known version hails from Milan, where it is generally served with a vivid yellow saffron risotto, also made with bone marrow. Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.

There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank. Ossobuco was first attested in the late 19th century. It may have been a farmhouse dish or perhaps was an invention of an osteria, a neighborhood restaurant of Milan.


Serves 4

 2 pounds veal shanks, cut into short lengths
 1/4 cup all-purpose flour
 1/4 cup Butter
 2 cloves garlic, crushed
 1 large onion, chopped
 1 large carrot, chopped
 2/3 cup dry white wine
 2/3 cup beef stock
 1 (420 ml) can diced tomatoes
 Salt and pepper to taste


 1/2 cup chopped fresh flat leaf parsley
 1 clove garlic, minced
 2 teaspoons grated lemon zest


1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.



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