Osso Buco Milanese Recipe

Name: Osso Buco Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal shank pieces, about 12 ounces each; Salt as needed; Freshly ground black pepper as needed; Flour as needed for dredging veal shanks; 3 tablespoons olive oil; 1 cup diced yellow onion; 1/2 cup diced carrot; 4 teaspoons minced garlic; 3 tablespoons tomato paste; 3/4 cup dry white wine; 4 cups beef or chicken broth; 1 teaspoon finely grated lemon zest; 3 tablespoons chopped flat-leaf parsley; 2 anchovy fillets, chopped

Servings: persons

4 veal shank pieces, about 12 ounces each
Salt as needed
Freshly ground black pepper as needed
Flour as needed for dredging veal shanks
3 tablespoons olive oil
1 cup diced yellow onion
1/2 cup diced carrot
4 teaspoons minced garlic
3 tablespoons tomato paste
3/4 cup dry white wine
4 cups beef or chicken broth
1 teaspoon finely grated lemon zest
3 tablespoons chopped flat-leaf parsley
2 anchovy fillets, chopped

1
1. Preheat the oven to 350 degrees F.
2
2. Season the veal shanks generously with salt and pepper. Dredge the shanks in flour and shake away any excess.
3
3. Heat the oil in an ovenproof casserole or Dutch oven over high heat until it shimmers. Sear the veal shanks in the oil, turning as necessary, until they have a good color on all sides, 10 to 12 minutes. Remove them to a platter and cover loosely with foil.
4
4. Add the onion, carrot, and 2 teaspoons minced garlic to the hot oil and saute over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes. Add the tomato paste and saute, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes. Add the wine and stir well to dissolve the tomato paste.
5
5. Return the veal shanks to the casserole along with any juices they may have released and add enough broth to cover the shanks by about 1/2. Bring the broth to a simmer, cover the casserole, and place it in the oven. Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours. Transfer the shanks to a serving platter and keep warm while finishing the sauce.
6
6. Strain the sauce, return it to the casserole, and bring it to a boil over high heat, skimming the surface as necessary. Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes. Season to taste with salt and pepper.
7
7. Combine the remaining garlic, the lemon zest, parsley, and anchovy fillets to form the gremolata. Serve the shanks on heated plates garnished with the gremolata.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 veal shank pieces, about 12 ounces each, Salt as needed, Freshly ground black pepper as needed, Flour as needed for dredging veal shanks, and more.

Yes, Osso Buco Milanese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Osso Buco Milanese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions