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You are here: Home / Recipes / Mains / OSSO BUCO MILANESE – OSSOBUCO ALLA MILANESE

OSSO BUCO MILANESE – OSSOBUCO ALLA MILANESE

February 22, 2011 By Manu 33 Comments

This osso buco (or oss bus a la milanesa) is another typical dish from Milan, the city where I was born, and it is traditionally served with Risotto alla milanese on the side.  The ingredients are very simple, but the flavours are really intense, thanks to the gremolada, a mix of parsley, garlic and lemon zest, added to the dish a few minutes before serving it.  The characteristic gloss of this dish is given by the bone marrow of the osso buco steaks that melt while cooking, making it mouth watering!

Ingredients for 4 persons:
4 veal osso buco steaks (veal shanks cut 2 inches thick)
1 onion, finely chopped
50 gms butter
50 gms flour
1/2 glass of white wine
1 l beef stock
Salt and Pepper to taste
For the “gremolada”
1 clove garlic, very finely chopped or pressed with the garlic press
Zest of 1 lemon, grated
1 tbsp continental parsley, finely chopped

Put the butter and onion in a large pan and let it cook on a very gentle fire until the onion becomes transparent.

In the meantime, cut the osso buco steaks along the outer membrane so they do not curl while cooking and coat them with a little flour.

Add the osso buco steaks to the onion and butter and brown them on both sides.

Add the white wine and burn the alcohol off by increasing the flame.

Pour in some of the beef stock.

Cover (leaving a small hole for the steam to pass through) and lower the flame.  Cook for at least 1 and a half hour or until the meat is very tender.  Make sure to add more beef stock as required and to turn them over occasionally, so that the osso buco steaks do not stick to the pan.

To prepare the gremolada, finely chop the parsley and the garlic clove (or use a garlic press for this) and grate the zest of 1 lemon.

Mix together and sprinkle on top of the osso buco steaks a few minutes before putting the fire off.

Season with salt and pepper according to your taste (beware that the stock might already be quite salty).

Serve warm with Risotto alla Milanese, polenta or mash potatoes on the side.

OssoBuco

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  • SAFFRON RISOTTO – RISOTTO ALLA MILANESE
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  • Matcha Panna Cotta

Filed Under: Mains, Meat Tagged With: gremolada, Italy, Milan, milanese, osso bucco, osso buco, ossobuco

« SAFFRON RISOTTO – RISOTTO ALLA MILANESE
MY SPAGHETTI CARBONARA – SPAGHETTI ALLA CARBONARA ALLA MIA MANIERA »

Comments

  1. Kankana says

    February 22, 2011 at 1:14 pm

    This looks so mouthwatering tasty Manu !! awsm 🙂

    Reply
  2. visda says

    February 22, 2011 at 6:07 pm

    Gorgeous pictures. and love how you have explained every thing step by step. Would love to try your recipe. Thanks for sharing.

    Reply
    • Manu says

      February 22, 2011 at 10:05 pm

      Thanks Visda! I am glad you like it! 🙂

      Reply
  3. Lorraine @ Not Quite Nigella says

    February 22, 2011 at 6:51 pm

    Manu you put together such detailed process photos-thankyou! I know how hard and time consuming it can be to do that! 🙂

    Reply
    • Manu says

      February 22, 2011 at 10:07 pm

      Thanks Lorraine! You can tell that I believe a picture is “better than a thousand words”! 😉

      Reply
  4. Priyanka says

    February 22, 2011 at 6:55 pm

    Its breath-taking. M just drolling over it…. I loved all ur recipes 🙂

    Reply
  5. Hester Casey - Alchemy says

    February 22, 2011 at 8:48 pm

    This is a stunner of a dish. It is sophisticated comfort food and the risotto is so perfect with it. Without the gremolada it is good, but that added burst of flavour lifts it into the extra-special.

    Reply
  6. Rach says

    February 23, 2011 at 1:59 am

    This looks SO good!

    Reply
  7. Yin says

    February 23, 2011 at 9:46 am

    Delicious! Great tutorial photo, easy to understand.

    Reply
  8. Berrie Knight says

    February 23, 2011 at 11:04 am

    you make cooking so easy to follow..thank you so much

    Reply
  9. Medeja says

    February 23, 2011 at 9:36 pm

    That gremolada thing is really great, I think it would improve almost any dish 🙂

    Reply
  10. Mary says

    February 24, 2011 at 11:53 am

    I love osso bucco. Unfortunately, I am now living in an area of the country where veal is not available. I’ve made this dish often enough to know that your recipe is spot on. Your photos are terrific. I hope you have a great day. Blessings…Mary

    Reply
  11. chandrabali dutt says

    February 24, 2011 at 12:14 pm

    Wow…wow must try recipe

    Reply
  12. The Farmers Wife says

    February 24, 2011 at 2:27 pm

    Wow… I haven’t had Osso buco in years, and this looks just beautiful! Mouthwatering, and succulent, the perfect Osso Buco!! YUM!

    Reply
  13. Spoon and Chopsticks says

    March 2, 2011 at 4:41 pm

    That looks perfectly delicious! Love the pictures too.

    Reply
  14. thoma says

    March 4, 2011 at 4:19 pm

    this is fabulous manu. i’ve come across another osso bucco somewhere else and started drooling then. wonderful breakdown of recipe…wonder how you manage time for all these photos with two kids around…

    Reply
    • Manu says

      March 6, 2011 at 9:25 am

      Thanks Thoma! Finding the time is hard when you have young kids around, and I am sure you know what I mean!!! I try and do these when my husband is around or when the girls are playing by themselves… I am lucky enough to be able to see them from the kitchen, so that gives me some time to cook! 🙂 Almost all the “internet stuff” I do it in the evening, after they are asleep… 😉

      Reply
  15. Mia says

    March 11, 2011 at 4:01 pm

    My (clogged) arteries just skipped a beat! What a delicious looking dish! You have been buzzed Chef Manu!

    Reply
    • Manu says

      March 12, 2011 at 4:55 pm

      Heheheh Thanks a lot Mia!

      Reply
  16. tasteofbeirut says

    March 26, 2011 at 11:52 pm

    Osso buco was my kids favorite dish and they would often request it longingly when I would forget to make it for long stretches. Thanks for your wonderful version which I will try soon.

    Reply
  17. chefboy says

    May 7, 2011 at 2:47 pm

    simple and easy to prepare a must try looks good

    Reply
  18. Rachel says

    September 6, 2011 at 1:02 am

    I’m going to attempt to cook this for my family for dinner tomorrow. What kind of beef stock do you use? Do you make your own, use cubes, or..?

    Reply
    • Manu says

      September 6, 2011 at 6:43 am

      Hi Rachel! I am so glad to hear you are going to try the osso buco! Home made beef stock is the best, but I do not always have the time to make it from scratch… in Italy we only have cubes (beef cubes) so I often used those. Here we also have the ready made liquid stock (which is closer in taste to the home made one), so I have been using this. Either way works fine. Just make sure not to season with salt until the end if you are using any of the stocks for the first time as I find some are saltier than others! 🙂 Let me know how you go! I hope you enjoy it! 🙂

      Reply
  19. Anna says

    May 1, 2012 at 7:52 am

    I made this for beef oss buco and it was AMAZING! It was so delicious and rich but the gremolada cut the richness and added amazing flavor at the end. LOVED it! I am making it again tonight and wanted to let you know how great it was the first time! I almost don’t want to make this for company because I want it all to myself!

    Reply
    • Anna says

      May 1, 2012 at 7:53 am

      Oh, and I used a pressure cooker to cut the cooking time down for an easy after-work meal.

      Reply
  20. FreeSpiritEater says

    June 8, 2012 at 11:35 am

    This looks absolutely divine! Thanks for sharing! =]

    Reply
  21. anja says

    September 11, 2013 at 11:43 pm

    det er så den som skal afprøves i aften 🙂 .. bliver spændende 🙂

    Reply
    • Manu says

      September 12, 2013 at 9:40 am

      Var det godt? 🙂

      Reply
  22. AntoineB says

    November 2, 2015 at 5:05 am

    Made this about 5 times now… I did tripple the amout of garlic. Still the best basic osso bucco recipe. Thnx for sharing!

    Reply

Trackbacks

  1. Osso buco milanese | Food Frenzy says:
    February 22, 2011 at 1:42 pm

    […] http://www.manusmenu.com 0 I like This […]

    Reply
  2. OSSO BUCO MILANESE – OSSOBUCO ALLA MILANESE « i FinD Recipes Online says:
    January 12, 2012 at 1:22 am

    […] Recipe Link Share this:ShareFacebookTwitterDiggEmailPrintLike this:LikeBe the first to like this post. […]

    Reply
  3. An Interview with Manu’s Menue, My Favorite Foodies Series says:
    February 13, 2012 at 10:30 pm

    […] should be clicked for corresponding recipes. – Panna Cotta “Tricolore” – Olive All’Ascolana – Osso Buco Milanese – Iced Espresso – Supplì al telefono: fried rice balls filled with […]

    Reply
  4. Dried Porcini and Saffron Risotto says:
    October 26, 2017 at 5:41 pm

    […] family and friends and having a blast!  While Risotto alla Milanese is often served as a side for Ossobuco alla Milanese, today’s version is strictly a main dish.  Enjoy and buon appetito […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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