OSSOBUCO MILANESE (MILANESE BRAISED VEAL SHANKS)

This traditional Milanese dish combines tender slow-cooked veal shanks with a creamy saffron risotto for a meal that is as comforting as it is luxurious.

Known for its rich flavors and melt-in-your-mouth texture, ossobuco alla Milanese is an impressive main course, perfect for special occasions or an unforgettable Italian-inspired dinner.

Follow this step-by-step recipe to achieve the perfect balance of flavorful veal, aromatic vegetables and the lively gremolada, a blend of herbs that adds the finishing touch to this northern Italian favorite.

Why You’ll Love This Recipe

• Rich and Luxurious: Slow-cooked veal shanks are melt-in-your-mouth tender.
• Authentic Italian Flavors: The saffron risotto adds a creamy, aromatic touch.
• Impressive Presentation: The combination of risotto and gremolada elevates the dish to a true culinary experience.

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 4

Ossobuco alla Milanese

Ingredients

• 4 veal shanks (about 1.5 inches thick)
• 4 tbsp butter (divided)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 clove garlic
• 1 cup dry white wine
• 2 cups beef broth, warmed
• 1 tbsp tomato paste
• All-purpose flour for dusting
• Salt and pepper to taste

For the Gremolada:

• Zest of 1 lemon
• 1 clove garlic, finely chopped
• 2 tbsp fresh parsley, chopped

Method

1. Prepare Veal Shanks

• Score the outer membrane of each veal shank to prevent curling.
• Lightly dust with flour and shake off excess.

2. Sear Veal Shanks

• In a large skillet, melt 2 tbsp butter with olive oil over medium-high heat.
• Sear the veal shanks until golden brown on both sides, then remove and set aside.

3. Make the Sauté Base

• In the same pan, add onion, carrot, celery, and garlic.
• Sauté over medium heat for 8–10 minutes, until softened and fragrant.

4. Deglaze with Wine

• Return the veal shanks to the pan.
• Pour in the white wine and simmer until the alcohol evaporates.

5. Simmer

• Add tomato paste and enough warm broth to cover the veal.
• Season with salt and pepper. Cover and simmer for 1.5 to 2 hours, turning occasionally, until the meat is tender and nearly falling off the bone.

6. Make the Gremolada

• Just before serving, mix lemon zest, garlic, and parsley.
• Sprinkle over the veal shanks for a burst of fresh flavor.

Risotto alla Milanese

Ingredients

• 1 ¾ cup Carnaroli or Arborio rice
• 6 tbsp butter (divided)
• ½ small onion, finely chopped
• 1 small packet saffron (or threads steeped in hot water)
• ½ cup dry white wine
• 4 cups beef broth, warmed
• ½ cup grated Parmigiano Reggiano cheese
• Salt to taste

Method

1. Prepare Saffron

• Steep saffron threads in hot water for about 15 minutes if using threads.

2. Sauté Onion and Toast Rice

• In a large pot, melt 3 tbsp butter over medium heat.
• Sauté onion until translucent. Add rice and stir to coat, toasting for 2–3 minutes.

3. Deglaze with Wine

• Pour in white wine and let it evaporate completely.

4. Cook Risotto

• Add hot broth, one ladle at a time, stirring often and letting each ladleful absorb before adding more.
• Continue for 16–18 minutes until the rice is tender.

5. Add Saffron

• Halfway through cooking, add saffron (and its liquid) to give the risotto its signature golden color.

6. Finish with Butter and Cheese

• When the risotto is creamy and al dente, remove from heat. Stir in remaining butter and Parmigiano cheese. Adjust salt as needed.

Serving

1. Plate a generous portion of risotto next to the veal shank.
2. Spoon sauce over the shank and sprinkle with gremolada for added brightness.
3. Serve immediately with crusty bread to enjoy every last drop of the delicious sauce.

Tips for Success

• Veal Shanks: Ensure they are thick-cut for even cooking and tenderness.
• Saffron: Use high-quality saffron for the best color and aroma in your risotto.
• Patience: Slow-cook the veal for maximum flavor and a melt-in-your-mouth texture.

Nutritional Information (Per Serving)

Buon Appetito!

Savor the luxurious flavors of Milan with every bite of this Ossobuco alla Milanese and creamy Risotto alla Milanese. It’s the perfect Italian feast to share with family and friends!

Ossobuco Milanese Recipe

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Servings 4

Ingredients

  

Ingredients

• 4 veal shanks about 1.5 inches thick
• 4 tbsp butter divided
• 2 tbsp olive oil
• 1 small onion finely chopped
• 1 medium carrot finely chopped
• 1 celery stalk finely chopped
• 1 clove garlic
• 1 cup dry white wine
• 2 cups beef broth warmed
• 1 tbsp tomato paste
• All-purpose flour for dusting
• Salt and pepper to taste

For the gremolada:

• Zest of 1 lemon
• 1 clove garlic finely chopped
• 2 tbsp fresh parsley chopped

Risotto alla Milanese (Milanese Saffron Risotto)

• Ingredients
• 1 ¾ cup Carnaroli or Arborio rice
• 6 tbsp butter divided
• ½ small onion finely chopped
• 1 small packet of saffron
• ½ cup dry white wine
• 4 cups beef broth warmed
• ½ cup grated Parmigiano Reggiano cheese
• Salt to taste

Instructions

 

• Prepare veal shanks:
• Score the outer membrane of each veal shank to prevent curling during cooking. Dust lightly with flour and shake off excess.
• Cook veal shanks:
• In a large skillet, melt 2 tablespoons butter with olive oil over medium-high heat. Cook the veal shanks until golden brown on both sides, then remove and set aside.
• Prepare the stir-fry:
• in the same pan, add the onion, carrot, celery and garlic. Sauté over medium heat until softened and fragrant, about 8-10 minutes.
• Deglaze with white wine:
• Return the veal shanks to the pan. Pour in the wine and let it simmer until the alcohol has evaporated.
• Simmer:
• Add the tomato paste and enough hot stock to cover the veal shanks.
• Season with salt and pepper. Cover and simmer for 1.5 to 2 hours, turning the veal shanks occasionally, until the meat is tender and almost falling off the bone.
• Prepare the gremolada:
• just before serving, add the lemon zest, garlic and parsley. Sprinkle it over the veal shanks for a bright, aromatic finish.

Risotto alla Milanese (Milanese Saffron Risotto)

• Steep saffron: If using saffron threads, steep them in a little hot water for about 15 minutes.
• Sauté the onion and toast the rice:
• In a large pot, melt 3 tablespoons of butter over medium heat. Add onion and cook until translucent. Add rice, stirring to coat, and toast for 2-3 minutes.
• Deglaze with wine: Pour in the wine and let it evaporate completely.
• Cook the risotto: Add one ladleful of hot stock at a time, stirring often and allowing each ladleful to be absorbed before adding the next.
• Continue for 16 to 18 minutes until the rice is tender.
• Add the saffron:
• Halfway through cooking, add the saffron (and its liquid if using strands) for a nice yellow color and sharp flavor.
• Top with butter and parmesan cheese:
• When risotto is creamy and al dente, remove from heat. Stir in the remaining butter and Parmigiano cheese to achieve a creamy consistency.
• Adjust salt if necessary.
• Plate
• Serve the veal shank alongside a generous portion of risotto. For an extra touch of flavor, sprinkle a little gremolada over the veal before serving.