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Osso Buco Recipe (alla Milanese)

Osso buco is a classic Italian dish originating in Milan. The name “osso buco” (in Milanese dialect “Oss Buss”) literally means “bone with a hole”, referring to the marrow hole in the center of the cross-cut veal shank used in this dish.The Osso Buco recipe, although it requires a long cooking time, is not a difficult dish to make. What makes it truly special is its tenderness and unique flavor.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4
Calories: 246 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For Ossobuco
  • 4 veal osso buco cross-cut veal shanks with marrow in the bone, 1 to 1 ½ inches thick (3 to 4 cm high)
  • 1 onion medium size
  • 50 g butter ½ stick, unsulted
  • 50 g flour ⅓ cup
  • 100 ml dry white wine ½ cup
  • 600 ml broth 2 cups, made with meat
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil extra virgin
  • salt a pinch
  • black pepper freshly ground
For Gremolata
  • parsley a bunch
  • ½ lemon zest
  • 1 garlic clove

Instructions

Cooking the Ossobuco
    Cup of Yum
  1. Cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.
  2. In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.
  3. Put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
  4. Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.
  5. Add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid. About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.
The Gremolata
  1. Chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.
  2. Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.4g Cholesterol 28mg (9%) Sodium 712mg (30%) Potassium 140mg (4%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 694IU (14%) Vitamin C 10mg (11%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.4g 20%
Cholesterol 28mg 9%
Sodium 712mg 30%
Potassium 140mg 3%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 694IU 14%
Vitamin C 10mg 11%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.