Imagine a cold evening, the aroma of a rich, slow-cooked dish filling your kitchen. You take your first bite of tender, fall-off-the-bone veal shank, perfectly infused with herbs and wine, and your taste buds come alive. This is the magic of Ossobuco Milanese, a traditional Italian dish that has stood the test of time. Whether you’re hosting a dinner party or looking for a comforting family meal, this hearty, flavorful recipe will bring a touch of Milan to your table.

Let’s take a culinary journey to Italy and learn how to make Ossobuco Milanese—a dish that’s both indulgent and surprisingly approachable.

What is Ossobuco Milanese?

Ossobuco Milanese, which translates to “bone with a hole” from Italian, is a classic dish from Milan. It features veal shanks braised in a flavorful mix of wine, stock, and aromatics until tender. Traditionally served with gremolata and saffron risotto, this dish is known for its rich, savory flavors and melt-in-your-mouth texture.

Why You’ll Love This Recipe

Authentic Flavor: Ossobuco Milanese brings the rustic, hearty flavors of Northern Italy straight to your table.
Tender and Juicy: The slow cooking process ensures the veal shanks are impossibly tender and flavorful.
Aromatic and Balanced: The combination of white wine, fresh herbs, and gremolata elevates the dish to gourmet levels.
Perfect for Any Occasion: Whether it’s a casual family dinner or a special celebration, this dish is always a showstopper.

Ingredients You’ll Need

Here’s everything you need to create this comforting Italian masterpiece:

Ingredient	Quantity	Notes
Bone-in veal shanks	4 (1-inch thick)	The star of the dish.
Flour	1–2 tbsp	For dredging.
Carrot	1, finely chopped	Adds sweetness to the sauce.
Celery stalk	1, finely chopped	Balances the flavor.
Onion	1, finely chopped	Provides a savory base.
Garlic	2 cloves, chopped	Adds depth of flavor.
Bay leaf	1	For earthy undertones.
Rosemary sprigs	2	Aromatic and fragrant.
Tomato paste	3 tbsp	Adds richness and color.
Chicken stock	2 cups (500ml)	For braising the veal.
White wine	1 cup (125ml)	Enhances the flavor of the sauce.
Olive oil	1–2 tbsp	For browning the veal.
Salt and pepper	To taste	For seasoning.
Gremolata	2 tbsp	A mix of parsley, garlic, and lemon zest for serving.

Step-by-Step Instructions to Make Ossobuco Milanese

1. Prepare the Veal Shanks

Pat the veal shanks dry with paper towels. Season both sides with salt and pepper.
Lightly dredge the veal shanks in flour, shaking off any excess.

2. Brown the Veal

Heat 1–2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the veal shanks and sear on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.

3. Sauté the Aromatics

In the same skillet, add a little more olive oil if needed.
Sauté the finely chopped carrot, celery, onion, and garlic until softened and fragrant, about 5 minutes.

4. Deglaze the Pan

Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.

5. Add the Tomato Paste and Stock

Stir in the tomato paste until well combined.
Pour in the chicken stock and mix thoroughly to create a rich braising liquid.

6. Add the Herbs and Veal

Return the veal shanks to the skillet, nestling them into the sauce.
Add the bay leaf and rosemary sprigs for added aroma.

7. Braise the Ossobuco

Reduce the heat to low, cover the skillet, and let the veal shanks braise gently for about 1.5–2 hours. Turn the veal occasionally to ensure even cooking. The meat is ready when it’s fork-tender and nearly falling off the bone.

8. Make the Gremolata

While the ossobuco cooks, prepare the gremolata. Finely chop parsley and garlic, then mix with lemon zest. This bright, fresh garnish will balance the richness of the dish.

9. Serve and Enjoy

Plate each veal shank and spoon the sauce generously over the top.
Sprinkle with gremolata and serve alongside creamy saffron risotto or crusty bread.

Tips for Success

Use Fresh Ingredients: The best ossobuco starts with high-quality veal and fresh herbs.
Take Your Time: Slow cooking is key to achieving the tender, flavorful meat.
Don’t Skip the Gremolata: This simple garnish adds brightness and elevates the dish.
Thicken the Sauce: If the sauce is too thin, simmer uncovered during the last 10 minutes of cooking.

Pairing Suggestions for Ossobuco Milanese

Side Dishes: Serve with traditional saffron risotto, polenta, or mashed potatoes to soak up the rich sauce.
Wine Pairing: A dry white wine like Pinot Grigio or a light red wine such as Chianti pairs beautifully.
Salads: A crisp arugula salad with lemon vinaigrette adds a refreshing contrast.

Customizable Variations

Beef Shanks: If veal isn’t available, you can substitute beef shanks for a similar result.
Tomato-Free: Skip the tomato paste for a lighter, less rich sauce.
Herb Swap: Try thyme or sage instead of rosemary for a different flavor profile.
Dairy-Free Option: Use olive oil instead of butter for a dairy-free version

Nutritional Information

Nutrient	Per Serving (Approx.)
Calories	400
Protein	35g
Carbohydrates	12g
Fat	20g
Fiber	2g

Frequently Asked Questions (FAQ)

1. Can I make Ossobuco Milanese ahead of time?
Yes, it tastes even better the next day! Simply reheat it gently on the stove before serving.

2. What can I use instead of veal shanks?
Beef shanks or lamb shanks are excellent alternatives if veal isn’t available.

3. Can I freeze leftovers?
Absolutely. Store the cooked ossobuco in an airtight container and freeze for up to 3 months.

4. Is saffron risotto necessary?
While traditional, saffron risotto can be swapped with polenta, mashed potatoes, or even pasta.

5. What if I don’t have white wine?
You can substitute white wine with chicken stock and a splash of lemon juice for acidity.

6. How do I thicken the sauce?
Let the sauce simmer uncovered or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken.

Why Ossobuco Milanese Works

The combination of tender veal, aromatic vegetables, and rich sauce creates a dish that’s both hearty and elegant. The gremolata adds a burst of freshness, balancing the richness of the braised shanks. It’s a meal that feels both comforting and luxurious—perfect for impressing guests or treating yourself to a special dinner.

Conclusion: Bring a Taste of Italy to Your Table

With this Ossobuco Milanese recipe, you’ll master a timeless Italian classic that’s as impressive as it is comforting. The slow-cooked veal, fragrant herbs, and zesty gremolata create a dish that’s sure to become a favorite in your home.

So why wait? Gather your ingredients, follow the steps, and savor the flavors of Milan right in your kitchen. You’ll love every delicious bite of this unforgettable dish.