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Ossobuco alla Milanese
5 from 6 votes

Ossobuco alla Milanese

This traditional ossobuco recipe is rich, full of flavour and super easy to make at home. Serve on any occasion for the perfect Italian meal.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 4
Calories: 401 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 veal shanks 1 ½ inches thick, 9-12 oz each
  • 3 tablespoon all-purpose flour
  • 3 tablespoon extra-virgin olive oil or butter
  • ½ white onion finely chopped
  • ½ cup white wine (120 ml)
  • 2 cups vegetable broth 480 ml, or beef broth
  • sea salt freshly-cracked
  • black pepper freshly-cracked
  • 1 garlic clove
  • lemon zest of 1, organic
  • handful flat-leaf parsley fresh
To Serve:
  • Risotto saffron

Instructions

    Cup of Yum
  1. Make small incisions over the outer lining of the veal shunks. This will prevent the slices from curling during the cooking time.
  2. Place the flour in a large bowl or shallow dish, and lightly flour the meat slices on both sides, shaking off the flour in excess.
  3. Heat the extra-virgin olive oil in a large pot over medium-low heat, add the onion and cook until translucent, stirring often to prevent it from burning.
  4. Add in the veal shanks and brown them on both sides.
  5. Turn the heat to medium, pour in the white wine, and let it evaporate, about 3-5 minutes.
  6. Pour in enough stock so that the meat is just half-submerged in the liquid. Season with sea salt and black pepper to taste. Lower the heat to a minimum, cover, and cook for about 1½ hours, adding a bit of broth when necessary, to keep the meat moist.
  7. Right before you take the meat off the heat, prepare the gremolata. Finely chop together the garlic with the lemon zest and parsley, and mix all the ingredients together.
  8. Remove the pot from the heat, top each slice of veal with the prepared gremolata, and serve with risotto alla milanese or your favorite side dish.

Notes

  • Ossobuco is naturally dairy-free if you use extra-virgin olive oil instead of butter. To make it gluten-free, simply substitute the all-purpose flour with rice flour.
  • STORAGE TIPS
  • Ossobuco tastes even better the next day! Store the cooked meat and its juices in an airtight container, and keep in the fridge up to 2 days. 
  • To serve, reheat, covered, in preheated oven to 150C /300F, for about 30 minutes, adding a little extra broth (or water) to prevent the meat from drying out.
  •  

Nutrition Information

Calories 401kcal (20%) Carbohydrates 7g (2%) Protein 44g (88%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 11g (55%) Cholesterol 170mg (57%) Sodium 192mg (8%) Potassium 763mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1IU (0%) Vitamin C 3mg (3%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 401

% Daily Value*

Calories 401kcal 20%
Carbohydrates 7g 2%
Protein 44g 88%
Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Cholesterol 170mg 57%
Sodium 192mg 8%
Potassium 763mg 16%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1IU 0%
Vitamin C 3mg 3%
Calcium 55mg 6%
Iron 2mg 11%

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