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–+ servings

Ossobuco Milanese

Ossobuco Milanese is a comforting and elegant Italian dish featuring bone-in veal shanks slowly braised with white wine, chicken stock, and aromatic vegetables. This flavorful recipe is served with gremolata for a zesty finish and pairs perfectly with risotto, polenta, or crusty bread. It’s the perfect dish to impress your family and guests with its rich taste and tender texture.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Italian-inspired
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 bone-in veal shanks about 1 inch thick
  • 1 –2 tablespoons flour for dredging
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 bay leaf
  • 2 rosemary sprigs
  • 3 tablespoons tomato paste
  • 2 cups chicken stock 500 ml
  • 1 cup white wine 125 ml
  • Salt and pepper to taste
  • 1 –2 tablespoons olive oil
  • Gremolata finely chopped parsley, lemon zest, and garlic for serving

Instructions
 

  • Prepare the Veal Shanks: Pat the veal shanks dry with a paper towel, season with salt and pepper, and dredge lightly in flour, shaking off excess.
  • Brown the Veal: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the veal shanks for 3–4 minutes per side until golden brown. Remove and set aside.
  • Sauté Aromatics: In the same skillet, add the chopped carrot, celery, onion, and garlic. Cook for 5 minutes until softened and fragrant.
  • Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it reduce for 2–3 minutes.
  • Add Tomato Paste and Stock: Stir in the tomato paste and chicken stock, combining to form a rich braising liquid.
  • Braise the Veal: Nestle the veal shanks into the sauce, then add the bay leaf and rosemary sprigs. Cover and simmer on low heat for 1.5–2 hours, turning the veal occasionally. The meat is done when it’s tender and falling off the bone.
  • Make the Gremolata: Combine finely chopped parsley, garlic, and lemon zest in a small bowl to create a fresh, zesty garnish.
  • Serve: Plate the veal shanks, spoon the sauce generously over them, and sprinkle with gremolata. Pair with saffron risotto, mashed potatoes, or crusty bread.

Nutrition

Calories: 400kcal
Keyword Ossobuco Milanese
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