If you have ever dreamed of enjoying a classic Italian masterpiece that warms your soul and fills your home with irresistible aromas, then this Osso Buco Alla Milanese Recipe is just what you need. Tender, slow-braised veal shanks melt in your mouth, infused with an aromatic blend of fresh vegetables, white wine, and fragrant herbs. The vibrant gremolata topping adds a fresh zing that perfectly balances the richness of the dish. Making this recipe is a true labor of love, but the results are spectacular and well worth every minute spent in the kitchen.
Ingredients You’ll Need
The magic behind a great Osso Buco Alla Milanese Recipe lies in the simplicity and quality of its ingredients. Each element has its star moment, whether it’s creating the base flavor, tenderizing the meat, or adding brightness and color to the final presentation.
- 4 bone-in veal shanks: About 1 inch thick, meaty and well-marbled for ultimate tenderness and rich flavor.
- 1–2 tbsp olive oil: For browning the shanks beautifully and sautéing the vegetables.
- 1 carrot, finely chopped: Fresh and firm, it adds subtle sweetness and texture to the sauce.
- 1 stalk celery, finely chopped: Crisp and vibrant, it provides an earthy depth to the base.
- 1 onion, finely chopped: Yellow and firm, the foundation for the rich aromatic sauce.
- 2 cloves garlic, finely chopped: Fresh for that wonderful savory punch.
- 3 tbsp tomato paste: Concentrated flavor to enrich and thicken the sauce.
- 2 cups low-sodium chicken stock: Keeps the sauce savory without overpowering the delicate veal flavor.
- 1 cup dry white wine (e.g., Pinot Grigio): Adds acidity and complexity, perfectly balancing the richness.
- Salt, to taste: Essential for seasoning and enhancing all the flavors.
- Pepper, to taste: Freshly ground adds a gentle kick.
- 1 bay leaf: Whole and crisp, it infuses subtle herbal notes during the long braise.
- 2 sprigs rosemary: Fresh and bright green, they provide a fragrant resinous aroma.
- Gremolata: A fresh mix of parsley, lemon zest, and garlic, perfect for finishing this classic dish.
How to Make Osso Buco Alla Milanese Recipe
Step 1: Season and Dredge the Veal Shanks
Start by generously seasoning your veal shanks with salt, pressing it into the meat to make sure every bite is perfectly seasoned. Next, coat each shank in flour by dredging it on a plate. This simple step is key to creating that beautiful crust once browned, which helps to seal in juices and flavors throughout the cooking process.
Step 2: Brown the Veal Shanks
Heat olive oil in a wide pan or Dutch oven until it’s hot but not smoking. Brown the veal on both sides for about five minutes each to develop a deep, caramelized crust. This is where flavor really builds, so take your time. Once browned, remove the shanks and set them aside to rest briefly.
Step 3: Tie the Veal Shanks (Optional)
For a neater presentation and to keep the shanks intact during the long cooking time, you can tie them with kitchen string. While not mandatory, this little extra touch preserves the elegant shape you want on your plate without affecting the flavor one bit.
Step 4: Sauté the Mirepoix
Use the same pan, adding a bit more olive oil if needed, and sauté the finely chopped carrot, celery, and onion over medium heat. Stir often and cook until the vegetables soften but don’t brown—about five to seven minutes. This soft, aromatic base sets the stage for your sauce’s rich layers of flavor.
Step 5: Add and Reduce the Wine
Pour in the dry white wine and give everything a gentle stir. Simmer and let the liquid reduce by half to concentrate the flavors and lift up all those delicious browned bits stuck to the pan. This step takes around five minutes, so be patient—your sauce will thank you.
Step 6: Stir in Stock and Tomato Paste
Now incorporate the chicken stock and tomato paste into the pan, mixing well to combine into a luscious, even sauce. The tomato paste adds beautiful color and slight sweetness that balances the savory notes.
Step 7: Add Herbs and Return the Veal Shanks
Pop in the bay leaf and rosemary sprigs before nestling the veal shanks back into the sauce. Cover the pan with a lid and turn the heat to low for a gentle simmer, allowing the meat to slowly become fork-tender over two hours. This slow braise is where all the magic happens.
Step 8: Finish by Reducing the Sauce
After two hours, remove the lid and continue simmering for another 30 minutes. This step thickens the sauce and intensifies its flavor. If it seems too thick, don’t hesitate to stir in a little hot stock to get just the right consistency.
Step 9: Serve Hot with Gremolata
Serve your Osso Buco Alla Milanese Recipe steaming hot, topped with a generous spoonful of gremolata. The fresh parsley, lemon, and a hint of garlic in the gremolata will brighten every bite and beautifully contrast the rich, tender veal.
How to Serve Osso Buco Alla Milanese Recipe
Garnishes
The iconic finishing touch for Osso Buco Alla Milanese Recipe is gremolata, a zesty mixture of fresh parsley, lemon zest, and garlic. This garnish adds a fresh, vibrant contrast that cuts through the dish’s rich flavors and makes each serving pop on the palate.
Side Dishes
Traditionally, this dish is served alongside saffron-infused risotto, whose creamy texture and aromatic flair complement the tender veal perfectly. Polenta or buttery mashed potatoes also make wonderful alternatives, soaking up the luscious sauce so every bite is bursting with flavor.
Creative Ways to Present
Consider serving each osso buco shank on a shallow bowl to catch the beautiful sauce beneath, topped off with gremolata sprinkled generously on top. A rustic wooden board with crusty bread on the side invites a family-style feast, turning your meal into a warm and memorable experience.
Make Ahead and Storage
Storing Leftovers
Leftover Osso Buco Alla Milanese Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making the next-day meal just as delicious as when freshly made.
Freezing
If you want to save it for later, freezing is a fantastic option. Cool the dish completely, transfer to freezer-safe containers, and freeze for up to three months. When thawed, the textures and flavors remain beautifully intact, making it easy to enjoy a gourmet meal anytime.
Reheating
Slow and gentle reheating is key to preserving the tender veal. Warm your leftovers on the stovetop over low heat, stirring occasionally and adding a splash of stock if needed to loosen the sauce. This method keeps the meat succulent and the sauce silky, just like freshly cooked.
FAQs
Can I use a different type of meat for Osso Buco Alla Milanese Recipe?
While veal shanks are traditional and ideal due to their tenderness and marrow content, you can substitute with beef shanks if preferred. The cooking time might vary slightly, but the slow braising process will still yield delicious results.
What makes gremolata so important for this recipe?
Gremolata adds a burst of fresh, bright flavors with its lemon zest, parsley, and garlic combination. It cuts through the richness of the slow-braised veal and brightens the overall dish, making it an essential finishing touch.
Is it possible to prepare Osso Buco Alla Milanese Recipe in a slow cooker?
Absolutely! After browning the veal and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours. The flavors will meld beautifully, and the meat will become fall-apart tender.
Why is it important to brown the veal shanks before braising?
Browning creates a caramelized crust that locks in the meat’s juices and adds deep, rich flavors through the Maillard reaction. Skipping this step results in a less flavorful and more bland dish.
How do I know when the Osso Buco is done?
The veal is perfectly done when it’s fork-tender and the marrow inside the bones is soft and gelatinous. The meat should pull away easily from the bone without any resistance.
Final Thoughts
Trust me, once you try this Osso Buco Alla Milanese Recipe, it will quickly find a place among your favorite comfort meals. It’s a dish that invites you to slow down, savor every bite, and share a beautiful culinary tradition with those you love. So gather your ingredients, roll up your sleeves, and dive into this heartwarming Italian classic—you won’t regret it!
Print
Osso Buco Alla Milanese Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Osso Buco Alla Milanese is a traditional Italian dish featuring tender, slow-braised veal shanks cooked in a rich tomato and white wine sauce, infused with aromatic vegetables and herbs. Finished with a zesty gremolata, this comforting recipe offers a perfect balance of deep, savory flavors and fresh herbaceous notes.
Ingredients
Meat
- 4 bone-in veal shanks, about 1 inch (2.5 cm) thick, meaty and well-marbled
For Braising
- 1–2 tbsp (15–30 ml) olive oil
- 1 carrot, finely chopped, fresh and firm
- 1 stalk celery, finely chopped, crisp and vibrant
- 1 onion, finely chopped, yellow and firm
- 2 cloves garlic, finely chopped, fresh and firm
- 3 tbsp (45 ml) tomato paste
- 2 cups (480 ml) low-sodium chicken stock
- 1 cup (240 ml) dry white wine (e.g., Pinot Grigio)
- Salt, to taste
- Pepper, to taste
- 1 bay leaf, whole and crisp
- 2 sprigs rosemary, fresh and bright green
- 1–2 tbsp flour (for dredging)
For Serving
- Gremolata (fresh parsley essential)
Instructions
- Prepare the Veal Shanks: Season the veal shanks generously with salt, pressing the salt into the meat so it adheres well. Dredge each shank in 1–2 tablespoons of flour on a plate, coating all sides, then shake off any excess flour to ensure an even crust during browning.
- Brown the Veal: Heat 1–2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat until hot but not smoking. Add the veal shanks and brown them on both sides for about 5 minutes per side. This step forms a flavorful crust and locks in juices. Remove the browned shanks and set aside on a plate.
- Tie the Veal (Optional): To help the veal maintain its shape during cooking, tie each shank with kitchen string. This keeps the meat intact but does not affect the taste.
- Sauté the Vegetables: Add more olive oil to the same pan if needed. Add finely chopped carrot, celery, and onion to the pan. Sauté over medium heat for 5–7 minutes, stirring frequently, until the vegetables soften but do not brown. This creates a flavorful foundation for the sauce.
- Deglaze with Wine: Pour in 1 cup of dry white wine. If the liquid does not reduce within 10 minutes, increase the heat slightly. Simmer until the wine has reduced by half, roughly 5 minutes. This process lifts the browned bits from the pan, enriching the sauce flavor.
- Add Stock and Tomato Paste: Stir in 2 cups of low-sodium chicken stock and 3 tablespoons of tomato paste, combining thoroughly to create a consistent sauce base.
- Add Herbs and Return Meat: Add 1 bay leaf and 2 sprigs of fresh rosemary to the pan. Return the browned veal shanks to the sauce. Cover the pan with a lid and lower the heat to maintain a gentle simmer.
- Braise the Veal: Cook covered for 2 hours to tenderize the meat and allow the flavors to meld together beautifully.
- Reduce the Sauce: Remove the lid and continue to simmer uncovered for another 30 minutes. This thickens and intensifies the sauce. If it becomes too thick, stir in about 1/4 cup of hot chicken stock to loosen the consistency.
- Serve: Plate the Ossobuco hot, topped generously with freshly made gremolata. The gremolata, a mix of fresh parsley and lemon zest, adds a bright, fresh contrast to the rich, savory stew.
Notes
- Optional tying of the veal shanks helps maintain presentation but is not essential for flavor.
- Use bone-in veal shanks for authentic flavor and texture; the marrow adds richness to the sauce.
- Serve with traditional saffron risotto alla Milanese or creamy polenta for a classic Milanese experience.
- Gremolata is essential to cut through the richness and brighten the dish.
- Be patient with the braising process for tender, melt-in-your-mouth meat.
- White wine should be dry; avoid sweet varieties to maintain balance.
- Adjust salt at the end since the chicken stock is low sodium but may still contain salt.
