Ossobuco alla Milanese Recipe Guide

Ossobuco alla Milanese is a hearty, traditional Italian dish made with braised veal shanks, vegetables, white wine, and broth. What makes it truly Milanese is the gremolata a mix of lemon zest, garlic, and parsley that is sprinkled on top before serving. Based on my overall experience, this dish is packed with rich flavors and perfect for a cozy dinner, especially when served alongside a creamy risotto or polenta. Here is how I make this classic Italian masterpiece step-by-step.

Notes on What to Expect

From my own personal experience, when you bite into a well-cooked Ossobuco alla Milanese, the meat should be buttery, tender, and practically fall off the bone. The braising liquid turns into a flavorful sauce that complements the shanks perfectly. The gremolata adds a refreshing pop, cutting through the richness and elevating the entire dish.

Expect a deeply comforting meal that pairs beautifully with a bold red wine or a glass of light, crisp white. Let me show you how I make it, and you’ll find that with some patience, even beginners can create this impressive Italian classic.

Quick Meal Facts

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Time to Stand: 10 minutes (after cooking)
• Total Time: 2 hours 30 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: ~550 calories per serving
• Cost of Ingredients: Moderate ($40–$50, depending on quality of veal)
• Cuisine: Italian (Milanese)
• Course: Main
• Equipment Needed: Dutch oven (or heavy oven-safe pot), knife, cutting board, microplane for zesting, tongs
• Check out the right equipment and Ingredients that you need for making  ##ossobucoallamilanese here

Ingredients

• 4 veal shanks (bone-in, about 1½ inches thick)
• Salt and pepper, to taste
• Flour (for dusting)
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1 ½ cups beef or veal broth
• 1 can (14 oz) diced tomatoes (optional)
• Zest of 1 lemon
• 2 tbsp fresh parsley, finely chopped
• 2 cloves garlic, minced (for gremolata)
• Check out the right equipment and Ingredients that you need for making  ##ossobucoallamilanese here

Step-by-Step Instructions

1. Prepare the Veal Shanks

• Pat the veal shanks dry with a paper towel and season them generously with salt and pepper on both sides.
• Lightly dust the veal with flour, shaking off any excess. This step will help create a nice crust when browning.

2. Brown the Veal

• Heat olive oil and butter in a large Dutch oven over medium heat.
• Once hot, add the veal shanks and brown them on all sides, about 4-5 minutes per side. Browning locks in the flavor, so don’t rush this step.
• Remove the veal from the pot and set aside.

3. Sauté the Vegetables

• In the same pot, add chopped onion, carrot, and celery. Sauté until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.

4. Deglaze the Pot

• Pour in the white wine, stirring to scrape up the browned bits from the bottom of the pot. This is called deglazing and it adds great depth of flavor.
• Simmer until the wine has reduced by half.

5. Add the Veal Shanks Back

• Nestle the browned veal shanks back into the pot on top of the vegetables.
• Pour in the broth and diced tomatoes (if using). The liquid should just cover the veal.
• Bring the mixture to a simmer, then reduce the heat to low.

6. Braise the Ossobuco

• Cover the pot with a lid and transfer it to a preheated 325°F (165°C) oven.
• Braise for 1½ to 2 hours, or until the veal is tender and falling off the bone. Baste the shanks with the cooking liquid once or twice during this time to keep them moist.

7. Make the Gremolata

• While the veal is cooking, prepare the gremolata by combining lemon zest, minced garlic, and parsley. This fresh topping brightens the dish and enhances the flavors.

8. Rest and Serve

• Once the veal is done, let it stand for 10 minutes. This helps the juices redistribute.
• Serve each shank with a generous spoonful of the braising liquid and vegetables, topped with a sprinkle of gremolata.

Variations and Dietary Substitutions

• Vegetarian Option: Swap the veal shanks with thick slices of eggplant or portobello mushrooms. Use vegetable broth and omit the braising time cook until tender, about 30-40 minutes.
• Lighter Option: You can use chicken thighs instead of veal for a leaner version. The chicken will cook in less time, about 1 hour of braising.
• Gluten-Free: Skip the flour dusting, or use a gluten-free flour substitute for browning.
• Tomato-Free: The tomatoes are optional and can be omitted if you prefer a more traditional, tomato-free ossobuco.
• Check out the right equipment and Ingredients that you need for making  ##ossobucoallamilanese here

Nutritional Information (per serving)

• Calories: 550
• Fat: 32g
• Carbohydrates: 15g
• Protein: 40g
• Fiber: 3g
• Sodium: 700mg

Tips and Troubleshooting

• Tender Meat: If the meat is not tender after 2 hours, it likely needs more time. Just pop it back in the oven for another 20-30 minutes and check again. Patience is key!
• Thickening the Sauce: If the sauce is too thin after braising, you can remove the veal and simmer the liquid on the stovetop until it thickens to your liking.
• Serving Suggestions: Ossobuco is traditionally served with Risotto alla Milanese (saffron risotto), but you can pair it with mashed potatoes or even polenta for a twist. The gremolata adds a bright, zesty flavor to balance the richness of the veal.