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Osso buco veal shank served with gremolata
Tender, slow-cooked Milanese Osso Buco topped with fresh gremolata

Milanese osso buco

Author: Flavelo
Recipes Main Courses
Osso buco ('bone with a hole') is the jewel of Milanese cuisine. The marrow bone in the centre of the veal shank slices releases valuable fats and gelatine during cooking, making the sauce thick and creamy. This rich, heavy flavour is counterpointed at the end by Gremolata: a fresh, raw seasoning mix of lemon zest, garlic and parsley. This contrast makes the dish brilliant.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Cast iron pot (with lid): For heat retention and even braising.
  • Kitchen twine: To keep the meat shape (optional).
  • Grater: For the lemon zest.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Celery

Instructions

1 ✓

Season the meat slices with salt and pepper, then toss in flour. Shake off excess.

Tip: The flour layer protects the meat and later thickens the gravy.
2 ✓

Heat the fat in the pot, and brown both sides of the meat until golden, then remove.

Tip: The browned bits at the bottom of the pot are gold, don't burn them, but get some colour!
3 ✓

In the remaining fat, sauté the onion, carrot and celery (Soffritto). Mix in the tomato purée and fry for 1 minute.

Tip: Vegetables give the sauce sweetness and body.
4 ✓

Pour in the wine, and scrape up the browned bits from the bottom of the pot (deglazing). Let the wine reduce by half.

Tip: The alcohol evaporates, leaving only acidity and aroma.
5 ✓

Return the meats, pour in the stock to reach halfway up the meat (don't cover completely). Braise covered over low heat (or in the oven) for 1.5-2 hours until the meat is butter-soft.

Tip: Collagen needs time to turn into gelatine. Patience!
6 ✓

Make the Gremolata: grate the lemon zest (yellow only!), chop the parsley and garlic finely, then mix together.

Tip: The white part of the lemon is bitter, avoid it!
7 ✓

At serving, sprinkle the Gremolata over the hot meat. The heat immediately releases fresh essential oils.

Tip: Saffron risotto (Risotto alla Milanese) is the classic accompaniment.

Recipe FAQ

Why did the meat fall off the bone?
You cooked it too long, or it boiled too hard. The essence of 'braising' is simmering slowly. But the taste will still be perfect!
Why flour the meat?
The flour adds flavour when browned (Maillard) and later thickens the sauce.
What is the role of Gremolata?
Freshness (garlic allicin, lemon essential oils) counterbalances the fatty, heavy sauce.

Ingredients

  • 4 slices Veal shank (approx. 3-4 cm thick)
  • 50 g Flour (for dusting)
  • 1 pc Onion (finely chopped)
  • 1 pc Carrot (diced)
  • 1 stalk Celery (diced)
  • 2 tbsp Tomato purée
  • 150 ml Dry white wine
  • 300 ml Beef stock
  • 1 pc Lemon (yellow zest only)
  • 1 bunch Parsley
  • 2 cloves Garlic
  • 3 tbsp Mixture of Olive oil and Butter