Osso buco alla milanese is one of the great braises of Italian cooking — cross-cut veal shanks with the marrow bone exposed (osso buco means 'hollow bone' in Italian), braised slowly in butter and white wine until the collagen in the connective tissue has converted to gelatin and the meat is on the verge of falling from the bone. Served with risotto alla milanese (saffron risotto) and finished with gremolata — a mixture of lemon zest, garlic, and parsley stirred through at the end. The marrow from the bone is eaten with a small spoon.
The Butter Foundation
Milanese cooking is butter cooking — northern Italy's proximity to Alpine dairy farming and distance from Mediterranean olive oil regions made butter the dominant fat of the Lombard kitchen for centuries. Osso buco is browned in butter, not olive oil. The milk solids in the butter brown during the initial sear and add a characteristic caramelised dairy note to the braising liquid that olive oil does not provide.
The Gremolata
Gremolata is the finishing condiment that lifts osso buco from rich and heavy to bright and complete: finely chopped lemon zest, raw garlic, and flat-leaf parsley combined and stirred through the dish in the last 5 minutes of cooking. The raw garlic and fresh lemon cut through the fat and collagen richness of the braise, adding a sharpness that balances the dish and makes it possible to eat a substantial portion without heaviness.
Serves 4 · Prep 20 min · Cook 2.5 hours
Ingredients
- 4 cross-cut veal shanks (osso buco cuts), 4-5cm thick
- 50g unsalted butter
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 200ml dry white wine
- 400ml veal or chicken stock
- 400g canned tomatoes
- Salt and pepper, plain flour for dusting
- Gremolata: zest of 1 lemon, 2 garlic cloves finely chopped, large bunch flat-leaf parsley
Method
- Season veal shanks and dust with flour, shaking off excess.
- Heat butter in a wide, heavy pot over medium-high heat. Brown shanks well on both sides, 4 minutes per side. Remove.
- In the same pot, cook onion, carrot, and celery slowly 10 minutes. Add garlic.
- Add white wine. Simmer 3 minutes, scraping the pan.
- Add stock and tomatoes. Return shanks. The liquid should come halfway up.
- Bring to a simmer. Cover and cook on lowest heat 2-2.5 hours until meat is very tender.
- Make gremolata: combine lemon zest, garlic, and parsley.
- Stir gremolata through the braising liquid 5 minutes before serving.
The Marrow
The marrow in the hollow centre of each bone is the prize of osso buco. Use a small spoon or the handle of a teaspoon to extract it from the bone and eat it directly, or spread it on toasted bread. The marrow is rich, unctuous, and deeply beefy — one of the most satisfying things to eat, and the reason osso buco is always worth making.
Can I use beef shanks instead of veal?
Yes — beef shanks are more widely available and less expensive. They require 30-45 minutes additional braising time. The flavour is slightly more robust than veal.
What wine to use?
Any dry white wine — Pinot Grigio, Soave, or an unoaked Chardonnay. Avoid very cheap cooking wine and very oaky or sweet whites.
Can I make osso buco ahead?
Yes — osso buco is better the next day as the flavours develop. Reheat gently and add the gremolata fresh when serving.
📌 Follow on Pinterest: Mediterranean Seed Oil Free Recipes on Pinterest
Follow Savannah: @theefoodiekitchen · Facebook · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →