Ossobuco Milanese style - Original Italian

The ossobuco is a traditional dish of the Milanese cuisine: a rich and tasty main course, usually served with polenta or with a Yellow Saffron risotto!


Veal shanks 48 Ounce
Onion 1 Small , chop
Salt and pepper To Taste
Butter 50 Gram
Dry white wine 8 Ounce
Meat broth 1 Liter
Flour 50 Gram
Extra virgin olive oil 3 Tablespoon
Lemon 1 Medium
Garlic 1 Clove (5 gm)
Parsley 1 Cup (16 tbs)



1. Chop onions and sauté in a large pan with oil and butter for 10-15 minutes or until the onions become translucent.

2. Remove the skin surrounding the meat, cut it in several spots to keep from curling or leave it whole, coat them in flour on both sides.

3. Add the shanks and brown on both sides. Then add the white wine let it evaporate, and when it's all evaporated add the broth, cover with a lid, and cook the ossobucos for at least an 90 minutes or until tender.

4. 5 minutes before the end of cooking, add the gremolada, which is a mix of chopped parsley, garlic and grated lemon zest, stir a little bit and let the ossobucos cook together with the gremolada for 5 minutes more.


5. Serve with with the classic saffron risotto or with a creamy polenta.


You can add also some tomato puree in the ossobucos if you like.

Recipe Summary

Difficulty Level: Medium
Cook Time: 125 Minutes
Ready In: 125 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 703Calories from Fat 302

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 1008 mg42%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 69 g138%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet