Sunday, May 19 2024

Ossobuco alla Milanese is a tasty and hearty dish that owes its enchanting flavor precisely to the specific type of meat used; in fact, the marrow, melting during long, slow cooking, makes the meat even more flavorful.


Then, at the end of cooking, a fancy gremolada (a chopped parsley and lemon zest) contributes a truly unique aroma.




Servings 6



  • 4 to 6 tablespoons olive oil
  • 6 portions of veal shank (about 6 pounds total), see Tip
  • ÂĽ cup flour
  • 1 cup finely chopped onions
  • ½ cup finely chopped carrots
  • ½ cup finely chopped celery
  • 1 large garlic clove, minced
  • 1½ cups dry white wine
  • 1½ cups peeled, seeded, chopped fresh tomatoes (canned Italian tomatoes, drained and chopped, may be substituted)
  • 1ÂĽ cups well-flavored veal, beef or chicken stock
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • Gremolata ***



Step 1

Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.


Step 2

Preheat oven to 350 degrees.


Step 3

To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.


Step 4

Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.


Step 5

Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.


Step 6

Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.



For osso buco, have the butcher saw the veal into two-and-a-half to three-inch lengths so they average about a pound apiece. They should have a thin, transparent “skin” wrapping the meat. Do not remove this membrane because it holds the shanks together. If it has been removed, the meat should be tied with a string.




  • 30g flat-leaf parsley, leaves and stalks
  • 2 garlic cloves, peeled
  • 2 unwaxed lemons, zested and ½ lemon, juiced
  • 1 tbsp extra virgin olive oil


  • STEP 1

    Finely chop the parsley, grate the garlic finely, then mix together with the lemon zest and juice in a small bowl. Stir in the oil. This will feel like quite a dry mixture compared to a pesto or a dressing, but more oil can be added if you prefer a looser consistency. To serve, sprinkle the gremolata over cooked meat or vegetables.

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