Osso Buco alla Milanese

Osso Buco alla Milanese is a timeless Northern Italian specialty that brings comfort and elegance to the table. Originating in the heart of Milan, this dish features tender veal shanks slowly braised in a rich tomato-based sauce infused with white wine, vegetables, and herbs.

The name “Osso Buco” literally means “bone with a hole,” referring to the prized marrow inside the veal shank — a true delicacy and the soul of the dish. Traditionally topped with a vibrant gremolata (a mix of lemon zest, garlic, and parsley), it delivers a perfect balance of richness and brightness.

Whether served over creamy polenta or classic saffron risotto, Osso Buco is a dish that transforms any dinner into a culinary event rooted in Italian tradition.

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🧾 Ingredients:

• 4 veal shanks, about 1.5 inches thick

• Salt and pepper to taste

• 1/4 cup all-purpose flour (for dredging)

• 3 tbsp olive oil

• 1 small onion, chopped

• 1 carrot, diced

• 1 celery stalk, diced

• 3 garlic cloves, minced

• 1/2 cup dry white wine

• 1 1/2 cups beef or veal broth

• 1 can (14 oz) crushed tomatoes

• 1 bay leaf

• 1 sprig of thyme

For the gremolata:

• Zest of 1 lemon

• 1 garlic clove, minced

• 2 tbsp chopped fresh parsley

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👨‍🍳 Instructions:

1. Season and dredge the veal shanks in flour. Shake off excess.

2. Sear them in olive oil in a Dutch oven until browned on both sides. Remove and set aside.

3. In the same pan, sauté onion, carrot, celery, and garlic until soft.

4. Add the wine and deglaze, scraping up brown bits.

5. Stir in broth, tomatoes, bay leaf, and thyme. Return veal shanks to the pot.

6. Cover and braise over low heat (or in a 160°C/320°F oven) for 2–3 hours until fork-tender.

7. Mix gremolata ingredients. Sprinkle over each serving right before serving.

Optional: Serve over saffron risotto (Risotto alla Milanese) or creamy polenta.

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🍷 Pairing Tip:

Pair with a full-bodied Italian red like Barolo, Barbera, or Chianti Classico.