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Ossobuco alla Milanese

Braised veal shanks finished with lemon-and-parsley gremolada

Milanese veal ossobuco gently braised with onion, wine, stock and a little tomato, finished with fresh lemon, parsley and garlic.

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Prep20 minsCook120 minsServes4DifficultyMedium
Editorial recipe cover for Ossobuco alla Milanese, from Milan, Lombardy

Milan, Lombardy

The regional version.

The Milanese veal-shank version with a small tomato addition and lemon, garlic and parsley gremolada.

  • Cross-cut veal shanks retain the marrow-filled bone.
  • Light flouring precedes browning and a gentle braise.
  • Fresh gremolada finishes the dish; this version includes a small amount of tomato.

Technique: braised veal shanks finished with lemon-and-parsley gremolada

Use a pan that holds the shanks in one layer. Vigorous boiling can make the meat fall apart before serving; a quiet braise keeps the slices recognisable.

The recipe

Ossobuco alla Milanese

20 min prep120 min cook2 hrs 20 min total4 servings
Scale:

Ingredients

Main

Method

  1. 1

    Snip the outer membrane of each shank in a few places so it does not curl. Dust lightly with flour and shake off excess.

  2. 2

    Brown shanks in butter in a wide heavy pan, then lift out. Soften chopped onion in the same pan.

  3. 3

    Return meat, add wine and let it reduce. Pour in stock and the small quantity of tomato.

  4. 4

    Cover and braise very gently for about 90–120 minutes, turning once and adding stock if the pan dries.

  5. 5

    Chop lemon zest, parsley and garlic together for gremolada. Check meat is tender but still attached around the bone.

  6. 6

    Add gremolada for the last minute and spoon sauce over the shanks. Serve carefully with the central marrow intact.

The version on this page

The Milanese veal-shank version with a small tomato addition and lemon, garlic and parsley gremolada.

  • Cross-cut veal shanks retain the marrow-filled bone.
  • Light flouring precedes browning and a gentle braise.
  • Fresh gremolada finishes the dish; this version includes a small amount of tomato.

Cooking it well

Use a pan that holds the shanks in one layer. Vigorous boiling can make the meat fall apart before serving; a quiet braise keeps the slices recognisable.

Serving and planning

Serve with risotto alla milanese and a spoon for the marrow. Tomato-free versions also belong to Milanese cooking.

Explore the Italian regional cooking guide for related dishes and pantry notes.

Storage

Refrigerate cooked leftovers promptly in a covered container and use within 3 days.

Freezing

Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.

Reheating

Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.

Keep cooking

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