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Italian

Osso Buco alla Milanese

Tender, braised veal shanks cooked slowly with white wine and vegetables, finished with a bright and zesty gremolata.

Osso Buco alla Milanese — Italian — ChefSnap
30 minsPrep
2.5 hoursCook
4Serves
HardDifficulty
580 kcal per serving45g protein 15g carbs 30g fat
Watch it made — Osso Buco alla MilaneseWatch it madeGialloZafferano · 11:53

Ingredients

Method

  1. Pat the veal shanks dry and dredge them in flour, shaking off excess.
  2. In a Dutch oven, melt butter and oil. sear the shanks on all sides until browned, then remove.
  3. In the same pot, sauté the diced onion, carrot, and celery until soft.
  4. Deglaze the pot with white wine, scraping up browned bits, and let it reduce by half.
  5. Return the shanks to the pot. Add beef broth and tomato paste. The liquid should cover about 3/4 of the meat.
  6. Cover and simmer on low heat (or bake at 160°C/325°F) for about 2 to 2.5 hours until the meat is fork-tender.
  7. Prepare the gremolata by mixing minced garlic, lemon zest, and chopped parsley.
  8. Sprinkle the gremolata over the meat just before serving.

Common questions

Can I substitute beef shanks or another cut for veal shanks in osso buco alla Milanese?

Yes, beef shanks are the closest substitute, but they usually need a longer braise and will taste beefier than traditional veal. Avoid lean cuts; the dish depends on collagen and bone marrow for richness and texture.

How long does osso buco take to cook, and how do I know it’s done?

Plan on about 2 to 2.5 hours of gentle braising at low heat or 160°C/325°F. It’s done when the meat is very tender and easily pulls away from the bone with a fork, but not falling apart completely.

What are the most common mistakes when making osso buco?

The biggest mistakes are not browning the shanks well, cooking at too high a heat, and adding too much liquid. Also, don’t skip gremolata—it brightens the rich braise and keeps the dish from tasting heavy.

How should I store and reheat leftover osso buco?

Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in a covered oven dish with a splash of broth. Add gremolata only after reheating, just before serving.

What should I serve with osso buco alla Milanese?

Traditionally, it’s served with risotto alla Milanese, but creamy polenta, mashed potatoes, or buttered pasta also work well. Spoon the braising juices over the side dish, and add gremolata at the end for freshness.