Ossobuco Alla Milanese – Veal Shanks

This preparation is your classic and traditional dish of Milan. I am giving you here is the ossobuco recipe that has been gracing Italian restaurants and families for decades. This is the recipe that I grew up enjoying as my mom, our family, and friends in Italy always prepared.

It has seen various transformations throughout the years, including adding tomatoes, carrots, and celery.

The gremolata, this dish’s secret weapon. The rich in-flavor combination of lemon, parsley, rosemary, and anchovies is an essential garnish for this dish; do not skip. The gremolata is stirred into the braised shanks at the last minute and sprinkled on top as a garnish, adding a fresh, bright kick. It elevates your ossobuco to something extraordinary.

What is ossobuco?

Ossobuco, or osso buco, is from a beef shank or veal, a cross-cut of meat from the cow’s lower leg. Osso Buco also contains a bone with marrow in the center.

The bone marrow is edible and delicious after it’s been cooked.

Step by step on how to make this ossobuco alla Milanese

With all my recipes, please assemble all the ingredients before starting cooking and baking. Do not feel overwhelmed by this recipe; the oven will do all the heavy lifting for you.

Start with the veal shanks.

• Remove the meat from the refrigerator at least 30 minutes before cooking. This will help for easy and even cooking. Pat dry and season generously with salt and black pepper.

• Dredge each shank lightly in flour and set aside.

• Preheat the oven.

• Heat the olive oil in a heavy and large ovenproof pan, and when hot, add the shanks and cook until golden brown on each side. Once done, transfer to a platter.

• Discard most of the oil from the pan, return it over medium heat, and add the butter until it starts to foam. Reduce heat and add the onions. Cook until translucent. Add the pancetta, and cook until lightly golden.

• Return the shanks to the skillet, turn them, and coat them with the onions. Add the white wine and cook until the wine is reduced by half.

• In a small bowl, whisk the tomato paste and broth, and once well blended, add them to the shanks.

• Cover the pan with a tight-fitting lid and place in the middle of the oven.

• Cook until the meat falls away from the bone.

• Check once in a while to ensure the liquid is maintaining a nice simmer.

What dishes can you enjoy with this ossobuco Milanese?

The ever-perfect companion is the Risotto Milanese. The two are made for each other.

Creamy soft Polenta or mashed potatoes.

Variations and Substitutions

• For more of a contemporary version of this ossobuco, you may want to create a mirepoix, a combination of chopped onions, carrots, and celery.

• Veal shanks are the traditional osso buco meat; however, they are sometimes hard to find at your local grocery stores. The shanks of several animals, such as beef, lamb, and pork, can be used with the same preparation. Ensure you use the shanks for this, or it will not be ossobuco.

Storing and Reheating

Making ahead: This braised dish is even better the next day, which makes it very convenient. When you are done, let it cook off entirely before refrigerating it in an airtight container.

Reheating: remove any fat that may have solidified to the surface and bring it back to room temperature. Please place it in a Dutch oven, add a little stock, cover, and gently reheat at 325 F until heated. Do not over reheat.

Freeze: Place your leftovers in a freezer-safe airtight container or bags for up to three months. Please place it in a Dutch oven, add a little stock, cover, and gently reheat at 325 F until heated. Do not over reheat.