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Ossobuco alla Milanese | Authentic Italian Recipe

  • Writer: Pasta Grammar
    Pasta Grammar
  • Jul 10, 2022
  • 2 min read

Updated: Feb 10, 2024

This classic, Italian veal dish is most commonly served with Risotto alla Milanese. Check out our risotto recipe here! While one whole veal shank makes for a prettier plate, most people will find that it's more than enough meat for a single person, and can easily serve two when paired with risotto.


osso-buco-risotto-alla-milanese-best-italian-recipe-blog-pasta-grammar-rice-how-to
Osso Buco, Served with Risotto alla Milanese

Watch the Pasta Grammar video where we make this recipe here:




For this recipe, you will need:

  • Beef broth (about 2 cups, but having more on the stove will make cooking a little easier)

  • 1 whole cross-cut veal shank

  • 2 tbsp (30g) unsalted butter

  • 1 tbsp extra virgin olive oil

  • 1/4 white onion, diced or thinly sliced

  • All-purpose flour for breading

  • 1/4 cup (60ml) white wine

  • 1 tsp. grated lemon zest

  • 1 clove garlic, minced

  • 1 tsp. fresh chopped parsley


In a small pot, bring the broth up to a simmer. Meanwhile, prep the veal. There should be a ring of tough fat around the edge of the meat. In 4-5 places around the diameter of the veal, slice through this with a sharp knife or kitchen shears. This will help the meat lie flat as it cooks. Spread flour on a plate and dust the veal in it so that the meat is completely coated on all sides.


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Add the butter and olive oil into a skillet over medium heat. When the butter has melted, add the onion and sauté until it is tender. Use a spoon to remove the onion from the pan and set aside in a small dish. Be sure the drain the butter/oil back into the pan.


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Carefully lay the veal shank flat in the pan. Fry it for 1-2 minutes, or until lightly browned, then flip and sear the other side as well. Add the onion back into the pan around the meat.


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Add the white wine and bring to a simmer. Let this cook for a minute or two, or until the smell of alcohol has dissipated. Ladle warm broth over the meat until there is about a half-inch (1.25cm) of liquid in the pan. Bring this to a gentle simmer and cover the pan.


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The meat will need to cook for about 2 hours, until it is very tender and falling off the bone. As it cooks, occasionally flip the meat and add more broth as necessary to maintain moisture in the pan.


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Mix the lemon zest, minced garlic and chopped parsley together. When the veal has finished cooking, sprinkle it with this mixture before serving, along with a drizzle of the pan sauce.


Buon appetito!




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