Italian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ossobuco alla Milanese
Braised veal shanks cooked with vegetables, white wine, and broth.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Sear the Veal: Pat the veal shanks thoroughly dry. Season generously with salt and pepper, then lightly dredge in flour, shaking off excess. Heat 2 tbsp olive oil and 1 tbsp butter in a large Dutch oven over medium-high heat. Sear the shanks until deeply browned on both sides (about 5 minutes per side). Remove shanks and set aside.
- 2
Sauté the Mirepoix: Reduce heat to medium. Add the diced onion, carrot, and celery to the fat in the pot. Cook until softened and lightly browned, about 8-10 minutes.
- 3
Deglaze: Add the tomato paste and cook for 1 minute until it darkens. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine has reduced by half.
- 4
Braise: Return the veal shanks to the pot, nestling them into the vegetables. Pour in the stock until it reaches about halfway up the sides of the shanks. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 325°F (160°C) oven.
- 5
Cook until Tender: Braise for 1.5 to 2 hours, checking occasionally. The meat should be completely fork-tender and falling away from the bone, and the marrow inside the bone should be soft and jelly-like.
- 6
Garnish with Gremolata: Carefully transfer the shanks to serving plates. If the sauce is too thin, simmer it on the stovetop to reduce and thicken. Pour the sauce over the meat and sprinkle the fresh lemon-garlic gremolata over the top just before serving. Traditionally served with Risotto alla Milanese.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving245
Calories
21 g
Protein
7 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ossobuco — meaning 'bone with a hole' in Milanese dialect — is a Lombard braised veal shank dish that has been part of Milan's culinary identity since at least the 19th century. What makes it distinct from ordinary braised meat is the marrowbone running through the center: the gelatin and marrow from the bone dissolve into the cooking liquid, creating a naturally rich, unctuous sauce without added thickeners. The finishing touch of gremolata — a mixture of lemon zest, garlic, and parsley stirred in just before serving — is a defining element that cuts the richness with brightness.
Listahan note
This version emphasizes tying the shank slices with kitchen twine before braising to keep the meat from falling off the bone prematurely, and stresses the gremolata as non-negotiable — it transforms the dish from merely rich to genuinely complex.
Technique cues
- Pat the veal shanks very dry and dredge them lightly in flour before searing — the dry surface and flour coating create the deep crust that gives the braising liquid its color and body.
- After browning the meat, deglaze the pan with white wine and scrape up every bit of fond from the bottom before adding the vegetables and stock; those browned bits are the concentrated flavor base of the sauce.
- Add the gremolata only in the last minute of cooking and stir it in off heat — heat destroys both the lemon zest's brightness and the garlic's fresh pungency, which is the whole point of the garnish.
Kitchen flow
- Parallel prep
- While the oven preheats, sear all the shanks in batches so they are all ready to go into the braise at the same time; the vegetable soffritto cooks in the same pan in between batches.
- Make-ahead
- Ossobuco is one of the best make-ahead braises — cook it completely a day ahead, cool in the braising liquid, and refrigerate; the fat solidifies on top and can be removed before reheating.
- Leftover move
- Pick leftover meat from the bone and stir it into the braising liquid reduced to a thick sauce; serve over polenta or toss with wide pasta for a different second-day meal.
- Cleanup rhythm
- The braising vessel (heavy pot or Dutch oven) is the main cleanup item; deglaze it with water while warm to loosen caramelized braising juices before washing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
veal shanks
main protein and gelatin source
Purpose: The cross-cut shank contains the marrowbone, which releases collagen and marrow during the long braise, building the rich, naturally thickened sauce.
Handling: Tie each shank slice with kitchen twine around its circumference to hold the meat to the bone during the long cooking time; pat dry before flouring.
Adaptation: Beef osso buco (beef shank cross-cuts) is a robust, easier-to-find substitute with a deeper, beefier flavor.
dry white wine
deglazing acid
Purpose: White wine dissolves the pan fond and provides acidity to balance the richness of the marrow and veal.
Handling: Add to the very hot pan after browning the meat and the vegetables and let it reduce by half before adding stock.
Adaptation: Dry vermouth can substitute and adds a subtle herbal note.
gremolata (lemon zest, garlic, parsley)
bright finishing condiment
Purpose: The gremolata lifts the entire dish with fresh citrus and herbal notes that cut through the gelatin-rich sauce and provide textural contrast.
Handling: Chop the parsley and garlic finely and mix with freshly grated lemon zest; do not prepare more than 30 minutes ahead or the garlic will dominate.
Adaptation: Orange zest can replace lemon for a sweeter, gentler citrus note.
soffritto (onion, celery, carrot)
aromatic base
Purpose: The slowly cooked vegetable base provides sweetness and depth that underpins the entire braising liquid.
Handling: Dice finely and cook in the same pan used to sear the meat, absorbing the remaining fat and fond.
Adaptation: Leeks can replace onion for a more delicate flavor.
Technique notes
- Scoop the marrow from the bone with a small spoon or cocktail fork as you eat and spread it on the meat — the marrow is a delicacy in itself and integral to the full ossobuco experience.
- Do not let the braise boil; it should maintain a very gentle simmer in a covered pot or low oven (325F) so the collagen breaks down slowly without the meat seizing up and toughening.
- If the braising liquid is too thin at the end, remove the meat and reduce the liquid over high heat until it coats a spoon lightly before pouring it back over the shanks.
Ingredient swaps
- Gluten-free direction
- Substitute the flour for dredging with rice flour or cornstarch — both create a good sear crust and the braising liquid thickens naturally from the bone gelatin.
- Budget-friendly direction
- Beef shank cross-cuts (sold as beef osso buco in some stores) cost significantly less than veal and produce an excellent braise with deeper, more assertive flavor.
Serve alongside
- Risotto alla Milanese (the canonical pairing — the saffron risotto and ossobuco are inseparable in Milan)
- Creamy polenta
- Roasted root vegetables
- Barolo or Barbera d'Asti (Piedmontese reds that match the braised richness)
- Full-bodied Nebbiolo
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store ossobuco in the braising liquid in an airtight container in the refrigerator for up to 3 days; the gelatin in the liquid will firm into a natural aspic when chilled.
- Freeze in the braising liquid for up to 2 months; thaw overnight in the refrigerator and reheat gently covered over low heat.
Equipment
- Large Dutch oven or heavy braising pot with a tight-fitting lid
- Kitchen twine for tying the shanks
- Tongs for handling the large shank pieces without piercing the meat
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