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Ossobuco alla Milanese - Italy

This popular Italian dish will be a favorite and is best served with saffron risotto.

Ossobuco alla Milanese - Italy | Winni Wanderer


·         4 veal shanks, sliced for ossobuco

·         1 dash all-purpose flour

·         1 tablespoon butter, or to taste

·         1 tablespoon olive oil, or to taste

·         1 tablespoon chopped onion

·         1 tablespoon chopped carrot

·         ½ cup white wine

·         1 tablespoon tomato puree

·         salt and ground black pepper to taste

·         1 cup beef stock

·         ¼ cup chopped fresh parsley

·         ½ lemon, zested


1.      Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.

2.      Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.

3.      Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.

4.      Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.

Cook's Note:

The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolata.


Source: “Ossobuco alla Milanese”. Recipe. www. N.p. 22 Aug. 2022. Web. 12 Dec. 2023.


By Recipe Contributor


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