Go Back
–+ servings
Print
Ossobuco Milanese topped with parsley and lemon.

Ossobuco Milanese Recipe (Braised Veal Shanks)

Ossobuco Milanese, also known as Braised Veal Shanks, combines tender veal with a rich sauce and traditional gremolada made with parsley, garlic, and lemon zest.

Course: Main
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour 43 minutes
Total Time: 1 hour 58 minutes
Servings: 4

Ingredients

  • 4 veal osso buco steaks – veal shanks cut 2 inches thick
  • 1 onion – finely chopped
  • 50 g butter
  • 50 g flour
  • ½ 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 a garlic press
  • zest of 1 lemon – grated
  • 1 tbsp continental parsley – finely chopped

Instructions

Prepare and Brown the Veal

  1. Melt the butter in a large pan over low heat. Add the finely chopped onion and cook until soft and translucent.
  2. Make a few small cuts around the outer membrane of each veal shank to prevent it from curling as it cooks. Lightly coat the veal shanks with flour.
  3. Add the veal shanks to the pan with the onion and butter. Brown the veal shanks well on both sides.

Braise the Ossobuco

  1. Pour in the white wine and increase the heat. Cook until the alcohol evaporates.
  2. Pour in enough beef stock to partially cover the veal shanks.
  3. Cover the pan, leaving a small opening for steam to escape. Reduce the heat to low and braise for at least 1 ½ hours, or until the meat is very tender. Add more beef stock as needed and turn the veal shanks occasionally to prevent them from sticking to the pan.

Make the Gremolada and Serve

  1. Finely chop the parsley and garlic, or use a garlic press for the garlic. Finely grate the lemon zest, then mix it with the parsley and garlic.
  2. Sprinkle the gremolada over the veal shanks a few minutes before the end of the cooking time.

  3. Season with salt and pepper to taste.

    Note: Taste the sauce before you add any salt. Beef stock can already contain a considerable amount of salt, and the sauce becomes more concentrated as the ossobuco cooks. Add extra salt only if needed.

  4. Serve the Ossobuco Milanese warm with saffron risotto, creamy polenta, or mashed potatoes.