Braised Veal shanks - Milano style
Braised Veal Shanks or Ossobuco alla Milanese is a traditional recipe from Lombardy, specifically Milan, made with slow-braised veal shanks cooked with white wine, vegetables and broth.
It is one of the most iconic dishes of northern Italian cuisine, often served with risotto or polenta, and appreciated in the UK for its rich, comforting flavour.
Ingredients ( Serves 4 )
- 4 veal shanks (about 3–4 cm thick)
- 50 g plain flour (for dusting)
- 3 tbsp extra-virgin olive oil
- 40 g butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 150 ml dry white wine
- 400 ml beef or veal stock
- Salt, to taste
- Black pepper, to taste
For the gremolata
- Zest of 1 lemon
- 1 garlic clove, finely chopped
- 2 tbsp parsley, finely chopped
Method
- Lightly dust the veal shanks with flour and season with salt and pepper.
- In a large pan, heat olive oil and butter. Brown the meat on both sides, then set aside.
- In the same pan, cook onion, carrot and celery until soft.
- Add white wine and let it reduce.
- Return the veal to the pan, add stock, cover and simmer gently for 1.5–2 hours until tender.
- In the last minutes, prepare the gremolata and sprinkle over the dish before serving.
Tips and Variations
- Cook slowly on low heat for the best texture.
- Use veal stock if possible for a richer flavour.
- The marrow inside the bone is part of the dish—serve it with a spoon.
History of Ossobuco alla Milanese
Ossobuco alla Milanese originates from Milan and dates back to the 19th century. The name “ossobuco” means “bone with a hole”, referring to the marrow-filled veal shank.
The dish reflects Lombardy’s tradition of slow cooking and rich, comforting meals, often enjoyed during colder months and family gatherings.
