Ossobuco alla Milanese

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The name for this rich Italian stew from Milan in Lombardy literally translates to 'bone with a hole', thanks to bone-in veal shanks that give it such a rich flavour. The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours.

First published in 2018




Ossobuco alla Milanese


  • 1/2 bunch of parsley
  • 1 lemon, zested
  • 1 garlic clove, grated


To begin, place a heavy-based saucepan over a high heat and add a splash of oil. Dust the pieces of veal in seasoned flour and fry until nicely browned on both sides. Remove from the pan and set aside
Turn the heat down and add another dash of oil with the onion, celery, carrot and garlic. Season with salt and sauté until softened
Add the thyme, bay leaf and tomato purée and stir for a further 2 minutes
Return the meat to the pan and pour in the wine. Reduce by a third then add the hot stock and dried mushrooms. Simmer for 2 hours, or until the meat is tender
To make the gremolata, finely chop the parsley and place in a bowl. Add the garlic and lemon zest and mix together
To serve, sprinkle the gremolata over the ossobuco. This dish is traditionally eaten with saffron risotto, but you could also have it with creamy polenta or crusty bread. Don’t forget to scoop out the delicious, rich marrow from the holes of the bones!

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