Classic Osso Buco: A Milanese Delight

Experience the traditional Milanese dish of Ossobuco, a lusciously braised veal shank that melts in your mouth, paired perfectly with aromatic gremolata.
A white plate with three braised lamb shanks covered in a rich brown sauce, reminiscent of the classic Osso Buco Milanese, and garnished with chopped herbs.

For Luca, an architect based in Milan, Ossobuco is a connection to his city’s culinary heritage. This Milanese specialty, featuring braised veal shanks cooked to tender perfection, is one of Luca’s favorite comfort foods. After a demanding day of architectural endeavors, preparing Ossobuco allows Luca to immerse himself in the rich flavors and traditions of Milan, making it a cherished part of his culinary repertoire.

A plate of cooked lamb chops garnished with herbs and served with sauce, accompanied by a glass of white wine, a fork, and a cloth napkin on a white table is the epitome of culinary perfection—almost as if it were crafted through an auto draft process.

Classic Osso Buco: A Milanese Delight

A man in an apron sitting at a bar.Ryan Brooks
A Milanese specialty of braised veal shanks cooked with vegetables, white wine, and broth, served with gremolata.
No ratings yet
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Meal Type Dinner, Main Course
Cuisine Italian
Servings 4
Calories 503 kcal
Difficulty Medium
Ingredient Cost $27
Shopping Cost$69


  • Large Dutch oven
  • Wooden spoon


  • 4 veal shanks each tied with kitchen twine
  • ¼ cup all-purpose flour
  • Salt and pepper to taste
  • 4 tablespoons olive oil
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • 2 cups beef broth
  • 1 can 14.5 oz diced tomatoes
  • 2 bay leaves


  • ¼ cup chopped fresh parsley
  • 2 cloves garlic minced
  • Zest of 1 lemon


  • Season the veal shanks with salt and pepper, then dredge in flour, shaking off the excess.
    4 veal shanks, Salt and pepper to taste, 1/4 cup all-purpose flour
  • Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
    4 tablespoons olive oil
  • In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
    1 onion, 2 carrots, 2 celery stalks, 3 cloves garlic
  • Deglaze the pot with white wine, scraping up any browned bits. Add the beef broth, diced tomatoes, and bay leaves.
    1 cup dry white wine, 2 cups beef broth, 1 can, 2 bay leaves
  • Return the veal shanks to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for about 2 hours, or until the meat is tender.
  • To make the gremolata, combine chopped parsley, minced garlic, and lemon zest in a small bowl.
    1/4 cup chopped fresh parsley, 2 cloves garlic, Zest of 1 lemon
  • Serve the ossobuco hot, topped with gremolata.


Serve ossobuco with a side of risotto alla Milanese or polenta for a complete meal.
Make sure to tie the veal shanks to keep the meat intact during cooking.


Calories: 503kcalCarbohydrates: 15gProtein: 46gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 170mgSodium: 690mgPotassium: 990mgFiber: 2gSugar: 3gVitamin A: 5108IUVitamin C: 5mgCalcium: 84mgIron: 3mg
Keyword Braised Veal Shanks, Comfort Food, Milanese Cuisine, Ossobuco

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

Tried this recipe?Let us know how it was!