Skip to main content New<> this month
Get the Allrecipes magazine

Ossobuco alla Milanese

Rated as 4.33 out of 5 Stars

"Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto."
Added to shopping list. Go to shopping list.


1 h 28 m servings 476
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.
  2. Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.
  3. Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.
  4. Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.


  • Cook's Note:
  • The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolata.

Nutrition Facts

Per Serving: 476 calories; 18.9 2.7 63.9 254 287 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

This recipe brings me back to my childhood.There are different regions in Italy, and even though this one is form the part of Italy where i was born, Northern Italy, we make it a little differen...

i loved this recipe. i did do a few things differently though. i used 3 carrots and a whole onion, chopped as opposed to a tbsp of each. i didn't have any wine, so i used beef stock. i added 3 ...