Ossobuco alla
Milanese
Milanese braised veal shanks
Bone-in veal shanks braise until tender in wine and vegetables, finished with bright lemon, garlic and parsley gremolata.
A tomato-rich shank presentationTender veal,
a bright gremolata finish.
Ossobuco alla milanese is a Milanese preparation of cross-cut veal shank. The round bone holds marrow, surrounded by meat that softens during a gentle braise. Gremolata, a fresh mixture of lemon zest, garlic and parsley, adds a bright finish to the rich pan juices.
Tomato use varies between preparations; this home version includes a modest amount alongside white wine and aromatic vegetables. The photograph shows a more tomato-rich presentation with bay leaves. Saffron risotto is a familiar accompaniment in Milan, but it is a separate preparation rather than part of the shank recipe below.
Explore by food: Meat
Let’s make ossobuco alla milanese.
Four thick veal shanks fit in one broad, heavy casserole. The recipe includes gremolata; risotto or other sides are separate.
Four bone-in veal shanks, one per person; sides are separate. Use a broad 30 cm casserole.
Five minutes of the shanks’ rest overlap the final sauce reduction.
What you’ll need
- 4cross-cut veal shanks, about 350 g each and 4 cm thick
- 30 gplain flour
- 30 mlolive oil
- 20 gunsalted butter
- 150 gonion, finely diced
- 100 gcarrot, finely diced
- 80 gcelery, finely diced
- 200 mldry white wine
- 200 gcanned chopped tomatoes
- 1 llow-sodium chicken broth, 600 ml initially and the rest as needed
- 2bay leaves
- 15 gparsley leaves, finely chopped, for gremolata
- 1lemon, finely grated zest only, for gremolata
- 1 small clovegarlic, very finely chopped, for gremolata
- to tastefine salt and black pepper
The 195-minute cooking allowance covers batch browning, the full 2½-hour braise and reduction. Older or thicker cuts may take longer; use the fork-tender endpoint. The original photograph shows more tomato and bay garnish, rather than this recipe’s fresh gremolata.
How to make it
- 01
Coat the shanks
Pat the veal dry and make two small snips through the outer membrane of each shank to reduce curling. Tie around the outside with kitchen string if needed to hold the shape. Season and dust with flour, shaking off excess. Discard flour left after coating raw meat.
- 02
Brown in batches
Heat the oil in the casserole over medium-high heat. Brown two shanks at a time for about 4 minutes per side, then transfer to a plate. Lower the heat if the flour starts to darken.
- 03
Build the sauce
Add butter, onion, carrot and celery. Cook over medium-low heat for 10 minutes, stirring. Add wine, scrape the base and simmer for 4 minutes. Stir in tomatoes, 600 ml broth and bay leaves. Return the veal in one layer; the liquid should come about two-thirds up the meat.
- 04
Braise gently
Bring to a gentle simmer, cover and cook over low heat for 2–2½ hours until the meat yields easily to a fork. Turn carefully halfway through. Add some of the remaining broth if needed to keep the pan from drying.
- 05
Reduce and make gremolata
Lift the veal onto a warm platter. Discard the bay leaves and simmer the sauce uncovered for 5–10 minutes until lightly thickened. Mix parsley, lemon zest and garlic in a small bowl.
- 06
Rest and serve
Let the shanks rest for 5 minutes while the sauce finishes. Remove any string, spoon sauce over each shank and scatter with gremolata. Serve with your separately prepared accompaniment.
More to discover…
PrimiRisotto alla Milanese
Saffron colors this Milanese rice dish gold, while broth, butter and Parmigiano-Reggiano give it a soft, flowing texture.