Ossobuco alla Milanese Recipe

2 hours 30 minutes


Ossobuco alla Milanese

  • 4 pieces of cross-cut veal shank, 3cm thick
  • flour, seasoned with salt and pepper
  • olive oil
  • 2 onions, diced
  • 2 celery sticks, diced
  • 1 large carrot, diced
  • 1 garlic clove, sliced
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 tbsp of tomato purée
  • 500ml of white wine
  • 1l chicken stock, hot
  • 10g of dried porcini mushrooms
  • salt
  • pepper


  • 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!