Ohhh yes 😌🍷 Ossobuco—rich, elegant, fall-apart tender, and deeply comforting. This is classic Italian soul food from Milan: braised veal shanks in a savory wine sauce, finished with bright gremolata.
🍖🍅 Classic Ossobuco alla Milanese
Ingredients (serves 4)
- 4 veal shanks (about 1½ inches thick, tied with kitchen twine)
- Salt & black pepper
- ½ cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken or beef stock
- 1 can (14 oz) crushed tomatoes (optional but common outside Milan)
- 2 sprigs fresh thyme
- 1 bay leaf
- Zest of 1 lemon
Gremolata (essential ✨)
- Zest of 1 lemon
- 2 tbsp fresh parsley, finely chopped
- 1 clove garlic, minced
Instructions
- Prep the veal
- Pat shanks dry, season with salt and pepper.
- Lightly dredge in flour, shaking off excess.
- Brown
- Heat olive oil and butter in a heavy pot or Dutch oven.
- Brown veal on both sides (3–4 minutes per side). Remove and set aside.
- Build the base
- In the same pot, sauté onion, carrot, and celery (soffritto) until soft, about 6–8 minutes.
- Add garlic and cook 30 seconds.
- Deglaze
- Pour in white wine, scraping up browned bits.
- Let simmer 2–3 minutes to reduce slightly.
- Braise
- Add stock, tomatoes (if using), thyme, bay leaf, and lemon zest.
- Return veal to the pot (liquid should come halfway up the shanks).
- Cover and simmer gently 1½–2 hours, turning once, until meat is fork-tender.
- Finish
- Remove bay and thyme.
- Spoon sauce over veal.
- Sprinkle generously with fresh gremolata just before serving.
🍽️ How to Serve Ossobuco
- Traditional: With saffron risotto (Risotto alla Milanese)
- Also great with: Creamy polenta, mashed potatoes, or egg noodles
- Must-have: A spoon—bone marrow is liquid gold 😌
🔥 Pro Tips
- Tie the shanks so they don’t fall apart.
- Low and slow—never boil.
- Marrow moment: Push it out with a small spoon and spread on bread.
- Next-day magic: Ossobuco tastes even better the next day.
Variations
- Beef shank ossobuco: More affordable, equally delicious (cook ~2½ hours).
- No tomato (true Milanese): Skip tomatoes for a lighter, more elegant sauce.
- Slow cooker: Brown first, then cook on LOW 6–8 hours.
This dish is luxury comfort food—rustic, elegant, and unforgettable 🍷
Do you want classic Milanese, beef shank version, or a slow-cooker adaptation next?
