Ossobuco Alla Milanese: A Traditional Milan-Style Veal Shank Recipe

Ossobuco alla Milanese is a treasured Italian dish from Milan, featuring braised veal shanks slowly cooked in white wine, vegetables, and aromatic herbs. This traditional recipe, named for the marrow-filled bone (“Osso” meaning bone, and “buco” meaning hole), transforms the veal into tender, flavorful bites with rich, creamy depth.

A hallmark of Milanese cuisine, Ossobuco is often served with saffron-infused Risotto alla Milanese and topped with zesty gremolata. This dish embodies the essence of Lombardy’s culinary heritage, offering a comforting yet luxurious dining experience that captures the simplicity and elegance of Italian cooking.

Ingredients

• For the Ossobuco
  • 4 veal shanks (about 3 inches thick)
  • Salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup dry white wine
  • 1 cup beef broth
  • 1 (14.5-ounce) can of diced tomatoes, undrained
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary

• For the Gremolata
  • 1/2 lemon, zested
  • 1 garlic clove, minced
  • 1/2 bunch fresh parsley, chopped

Instructions

Prepare the Veal Shanks

Pat the veal shanks dry with paper towels and season generously with salt and pepper. Dredge in flour and shake off excess.

Brown the Veal Shanks

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, sear the veal shanks on all sides until golden brown. Remove the browned shanks and set aside on a plate.

Saute the Aromatics

In the same pot, saute chopped onion, carrot, and celery for 5-7 minutes until softened.

Deglaze and Add Broth

Pour in white wine, scraping up browned bits from the pot bottom. Let the wine simmer for a minute, then stir in the beef broth, diced tomatoes, bay leaf, thyme, and rosemary.

Nestle the Veal Shanks

Return browned veal shanks to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer, cover the pot, and reduce heat to low.

Braise the Veal Shanks

Braise the veal shanks for 2-2 ½ hours, or until very tender and falling off the bone. You can check for tenderness by inserting a fork into the meat. If it pierces easily with minimal resistance, the veal is done.

Prepare the Gremolata

While the veal braises, prepare the gremolata by finely mincing together the lemon zest, garlic, and parsley.

Serve and Enjoy

Once cooked, remove the veal shanks from the pot and transfer them to a serving platter. Spoon the braising liquid over the shanks. Sprinkle the gremolata on top and serve immediately with your favorite sides, such as risotto Milanese, polenta, or mashed potatoes.

Tips

• Use bone-in veal shanks for the best flavor and presentation.
• If the braising liquid reduces too much during cooking, add a little more beef broth or water.
• Gremolata adds a bright and refreshing touch to the rich stew. Adjust the amount of garlic and lemon zest to your preference.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

Ossobuco Alla Milanese is a delicious and impressive dish that is sure to wow your guests. With its melt-in-your-mouth veal shanks and flavorful sauce, it’s a true Italian classic. So, grab your ingredients and prepare for a culinary adventure!