Traditional recipes

Osso Buco Milanese

Osso Buco Milanese

Prepare Bone Milanese Bone: Season the pieces of meat with salt and pepper, on both sides. They are then passed through the flour, taking care that the flour is not in excess, then place them on a plate.

Put a pot on the fire, matching the stove to medium heat. Add the olive oil and butter, and leave until the butter melts. Add the pieces of meat, browning them for 2-3 minutes on each side, until they turn yellow-brown.

Remove the pieces of meat from the pot and set them aside on a plate. Discard the oil in which the pieces of meat were fried, put a little oil and butter in the pot again, then add the bacon, which you brown for a few minutes, until it turns brown.

Add onion, celery, carrots, and leave for about 10 minutes for the flavors to combine. Add the garlic, let it brown for another 2-3 minutes, stirring all the time.

Add white wine, brandy, balsamic vinegar and simmer for 1-2 minutes. Then, add the meat to the pot, pour the soup, add the tomatoes, bay leaves, thyme and rosemary, bringing the composition to a boil.

Cover the pot with a lid and simmer on low heat for about 3 hours.

When it is at the end of the cooking period, put the lid aside and try with a spoon if the meat is cooked. If so, put out the fire and prepare "Gremolata".

Put the grated orange and lemon peel in a bowl, along with the crushed garlic and chopped parsley. Mix well to blend all the ingredients. If you want you can put a tablespoon of lemon juice.

Now Osso Buco Milanese can be served.

Place a piece of meat on a plate, along with a tablespoon of vegetables and some of the sauce. Sprinkle a teaspoon of "gremolata" over the meat and it can be served with pasta garnish (like the Italians) or with mashed potatoes, rice or even polenta. I guarantee that it is delicious with both mashed potatoes and pasta. Good appetite!


Ossobuco or bone hole is Italian for "bone with a hole" (bone "good" ORAL "hole"), a reference to the marrow hole at the center of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is bus bear. [2] [5]

This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. [6] The shank is then cross-cut into sections about 3 cm thick. [7]

Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. [8] The braising liquid is usually a combination of white wine and meat broth flavored with vegetables. [9]

Milanese risotto is the traditional accompaniment to ossobuco in white, making for a one-dish meal. [7] Ossobuco (especially the tomato-based version, prepared south of the Po River) is also eaten with polenta or mashed potatoes. [10] South of the Po River, it is sometimes served with pasta. [8]

Method of preparation

Sprinkle ossobuco with salt and pepper, then pass them through flour. We shake off the excess on them. Fry the ossobuco in hot oil on both sides until lightly browned. We take them out of the pan. Add the butter to the pan and then the vegetables (onion, celery, carrot) cut into small cubes. We harden them a little until they soften. Add the wine and boil for about 2 minutes to evaporate the alcohol. Add the meat back to the pan, add the bay leaf, thyme, allspice, broken tomatoes with a fork and soup (it can also be chicken soup). Bring everything to a boil and then turn the heat to low. Add about 1 teaspoon of salt (depending on how salty the soup you use) and 2-3 pinches of pepper. Boil with a lid for 1 1/2 hours. Also in 30 minutes we return ossobuco. Mix all the chopped ingredients for the gremolata. Add it to the food just 5 minutes before turning off the heat. Serve with polenta, mashed potatoes or Milanese risotto (risotto with saffron)

Osso Bucco, Risotto Milanese

Season the meat well on both sides and in a hot pan, seal evenly on both sides before removing from the pan.

Add the garlic to the pan and caramelize gently before adding the onions and anchovy and sweat until tender.

Add the tomatoes to the pan and break down before pouring over the white wine and reducing by two thirds, then add the stock, herbs and saffron and bring up to the boil.

Place meat in a deep casserole and pour braising stock over the top, cover with a lid or parchment and bake in the oven. The meat should take about 2-2.5 hours until it should be coming away from the bone. Allow to rest in the juice before removing from the pan. Cover whilst out of the liquid so the meat does not dry out, strain the liquid and remove any excess fat from the top.

To make the risotto, in a wide saucepan sweat the shallots in the oil until tender, add the rice and toast until nutty.

Add a little pinch of saffron, and add the osso bucco stock gradually, making sure it is fully incorporated each time, cook the rice until it is al dente, it should have a slight bite.

Place the meat back in remaining stock and reheat through the oven.

Finish the risotto with butter and parmesan and a squeeze of lemon if needed and check seasoning.

Classic way to serve this would be to scatter with the gremolata, which adds a wonderful freshness to the dish, the garlic, parsley and lemon working brilliantly with the tomatoes, meat and saffron.

    • 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 sauté over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes. Add the tomato paste and sauté, 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.

    Reprinted with permission from One Dish Meals, by The Culinary Institute of America., © 2006 Lebhar-Friedman Books