Milanese Marvel: Osso Buco alla Milanese

Embark on a Milanese culinary voyage with the "Milanese Marvel: Osso Buco alla Milanese," a dish that speaks to the soul of Lombardy's storied cuisine. 

This sumptuous creation features velvety veal shanks, braised to perfection with white wine and a melange of aromatic vegetables. 

The marrow-filled bone at its center is a prized delicacy, offering a rich, buttery essence that infuses the entire dish. 

A sprinkle of gremolata adds a fresh, zesty finish, creating a balance that dances on the palate.

photo-realistic image of Osso Buco alla Milanese, showcasing tender veal shanks with a glistening marrow center, coated in a rich, aromatic sauce, garnished with gremolata, and served beside creamy saffron risotto on an elegant plate, with a rustic Italian kitchen background

Preparation and Cooking Time

  • Preparation Time: 30 minutes
  • Cooking Time: 2 hours


  • Number of Servings: 4
  • Ideal Serving Size: One veal shank per person, served with a side of saffron risotto

Nutritional Information (per serving)

  • Calories: Approximately 620 kcal
  • Protein: 50g
  • Carbohydrates: 15g
  • Fat: 35g (varies with marrow consumption)


  • Veal shanks: 4 pieces (about 250g each)
  • White wine: 150ml
  • Beef broth: 500ml
  • Carrots, finely chopped: 100g
  • Celery stalks, finely chopped: 100g
  • Onion, finely chopped: 100g
  • Flour, for dredging: 50g
  • Butter: 50g
  • Olive oil: 30ml
  • Lemon zest: from 1 lemon
  • Fresh parsley, chopped: 15g
  • Garlic cloves, minced: 2
  • Salt and Pepper: to taste
Milanese Marvel: Osso Buco alla Milanese

Method of Preparation

  1. Dredge veal shanks in flour, season with salt and pepper.
  2. Brown shanks in a mix of butter and oil, set aside.
  3. In the same pot, sauté vegetables, add wine, and reduce.
  4. Return shanks to the pot, add broth, and simmer for 2 hours.
  5. Mix lemon zest, parsley, and garlic to make gremolata.
  6. Serve shanks garnished with gremolata and with saffron risotto.

Proven Tips for Culinary Success

  • Searing the veal shanks well will develop deep flavors.
  • The braising liquid should barely cover the meat for optimal concentration of flavors.
  • Gremolata should be sprinkled just before serving to maintain its vibrant taste.

Anticipated FAQs

  • Q: Can I use another type of meat? A: Veal is traditional, but pork shanks can be used as a substitute.
  • Q: How thick should the veal shanks be? A: Ideally, they should be about 4 cm thick to stand up to the long cooking time.
  • Q: What if I don't have a fresh lemon for the zest? A: Fresh is best, but in a pinch, dried lemon zest can work, though with a milder flavor.