Osso Buco alla Milanese

About This Recipe

Osso buco, meaning 'bone with a hole' in Italian, is the signature dish of Milan and one of the great slow-braises of European cooking. Cross-cut veal shanks are browned until caramelised, then slowly braised in white wine, broth and vegetables until the meat collapses off the bone and the central marrow turns silky and rich. A final scatter of gremolata — a vibrant mix of lemon zest, garlic and parsley — cuts through the richness and lifts the entire dish. Classically served with saffron-scented risotto alla Milanese, it is a dish that rewards patience handsomely.

Ingredients

Serves 4

• 4veal osso buco shanks(about 300–350g each, 4–5cm thick)
• 60 gplain flour(for dredging)
• 4 tbspolive oil
• 40 gunsalted butter
• 1 largeonion(finely diced)
• 2carrots(finely diced)
• 2 stalkscelery(finely diced)
• 4 clovesgarlic(minced)
• 200 mldry white wine
• 400 gcanned whole plum tomatoes(crushed by hand)
• 400 mlchicken or veal stock
• 1bay leaf
• 2 sprigsfresh thyme
• salt and black pepper
• 2 tbspflat-leaf parsley(gremolata — finely chopped)
• 1lemon(gremolata — zest only)
• 1 clovegarlic(gremolata — finely minced)

Instructions

1. 1

   Prepare and brown the veal

   Pat the veal shanks completely dry with paper towel — moisture is the enemy of a good sear. Season generously on both sides with salt and black pepper. Dredge lightly in flour, shaking off excess. Heat olive oil in a wide, heavy-based dutch oven or casserole over medium-high heat. Sear the shanks for 4–5 minutes per side until deeply golden-brown all over. Work in batches if needed; never crowd the pan. Transfer to a plate.

   Tie the shanks around the equator with kitchen twine before browning to hold the meat on the bone during the long braise.

2. 2

   Build the soffritto

   Reduce the heat to medium. Add the butter to the pan. Add the onion, carrot and celery (the soffritto) and cook, stirring occasionally, for 10–12 minutes until softened and beginning to turn golden. Scrape up any browned bits from the bottom of the pan — that is pure flavour. Add the garlic and cook for a further 2 minutes until fragrant.

3. 3

   Deglaze and build the braise

   Pour in the white wine and increase the heat. Let it boil and reduce by half, scraping the base constantly, about 3 minutes. Add the crushed tomatoes, stock, bay leaf and thyme. Stir to combine and bring to a gentle simmer. The liquid should come about halfway up the shanks — add a splash more stock if needed.

4. 4

   Braise low and slow

   Nestle the browned veal shanks back into the pan, ensuring they are standing upright (bone up) so the precious marrow stays in the bone as it braises. Place a tight-fitting lid on the pot, reduce heat to the lowest setting, and braise for 1 hour 45 minutes to 2 hours. Check every 30 minutes and turn the shanks gently. The meat is ready when it is completely tender and starting to pull away from the bone.

   Alternatively, braise in a 160°C (325°F) oven with the lid on — the even, ambient heat produces an even more tender result.

5. 5

   Make the gremolata

   While the veal finishes braising, combine the finely chopped flat-leaf parsley, lemon zest and minced garlic in a small bowl. Mix together and set aside. The gremolata should be made fresh and added at the very last moment — its brightness and fragrance fade quickly.

6. 6

   Finish and serve

   Transfer the shanks carefully to warm plates. If the sauce is thin, simmer it uncovered over medium heat for 5–10 minutes to reduce and concentrate. Taste for seasoning and adjust with salt and pepper. Spoon the sauce generously over the shanks. Scatter the gremolata over the top and serve immediately alongside saffron risotto alla Milanese or creamy polenta.

Variations

• •

  Bianco version: omit the tomatoes entirely and use only white wine and stock for a more delicate, golden braise.

• •

  Lamb osso buco: substitute cross-cut lamb shanks for a more robustly flavoured, slightly earthier version.

• •

  Pork osso buco: use thick-cut pork shanks for a more affordable weeknight version with similar results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavour deepens overnight. Reheat gently over low heat with a splash of stock to prevent the sauce from drying out. Add fresh gremolata after reheating, never before.

Frequently Asked Questions