Ossobuco Milanese
4 servings
60 minutes
Ossobuco alla Milanese is a fragrant Italian dish with roots in the rich cuisine of Lombardy. Braised veal shanks soaked in white wine and tender vegetables gain softness and rich flavor. The meat melts in your mouth, filled with subtle notes of garlic, parsley, and fresh lemon zest—gremolata that highlights the noble simplicity of the dish. Ossobuco pairs perfectly with Milanese risotto or fresh bread that absorbs the juicy sauce. It’s not just food; it’s a story of slow cooking, patience, and Italian hospitality where each ingredient reveals its character and adds harmony to the dish.
1
Chop the onion and celery into medium cubes, and the carrot into medium strips.
- Onion: 2 pieces
- Celery: 3 stems
- Carrot: 2 pieces
2
Dip the meat in flour on both sides and fry in a mixture of butter and vegetable oil until crispy on both sides.
- Beef shanks: 1 kg
- Wheat flour: 200 g
- Butter: 30 g
- Vegetable oil: 3 tablespoons
3
Do this with all the pieces of meat. Season with salt and pepper to taste and place in a large pot along with several marrow bones. Pour boiling water so that the top piece is half exposed. Immediately put on the fire.
- Beef shanks: 1 kg
- White wine: 100 ml
4
While the water is boiling, sauté the vegetables sequentially. Lightly sauté the carrots until they have a slight browning, then add celery. Sauté for 2-3 minutes, then add onions. Add the main ingredient - white wine - to the sautéed vegetables. Evaporate the alcohol over high heat. Add the vegetables to the meat and simmer on low heat for 2.5 hours, occasionally adding water as needed.
- Carrot: 2 pieces
- Celery: 3 stems
- Onion: 2 pieces
- White wine: 100 ml
5
An important part of Milanese ossobuco is the gremolata seasoning. It's best to prepare it just before serving, as the zest quickly loses its aroma. Finely chop the garlic. Separate the parsley leaves from the stems and chop them finely as well. Add the zest of half a lemon to the garlic and parsley. Optionally, you can add salt to the seasoning.
- Garlic: 2 pieces
- Parsley: 30 g
- Lemon: 1 piece