Milanese Style Ossobuco

How to make a Milanese Style Ossobuco.

Ingredients: Serves 4

  • 4 pieces of cross-cut veal shank, 3cm thick
  • 2 onions, diced
  • 2 celery sticks, diced
  • 1 large carrot, diced
  • 1 garlic clove, sliced
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 tbsp of tomato purée
  • 500ml of white wine
  • 1 litre chicken stock, hot
  • 10g of dried porcini mushrooms
  • flour, seasoned with salt and pepper
  • olive oil
  • salt
  • pepper

For the Gremolata:

  • 1/2 bunch of parsley
  • 1 lemon, zested
  • 1 garlic clove, grated


  1. To begin, place a heavy-based saucepan over a high heat and add a splash of oil.
  2. Dust the pieces of veal in seasoned flour and fry until nicely browned on both sides.
  3. Remove from the pan and set aside.
  4. Turn the heat down and add another dash of oil with the onion, celery, carrot and garlic.
  5. Season with salt and sauté until softened.
  6. Add the thyme, bay leaf and tomato purée and stir for a further 2 minutes.
  7. Return the meat to the pan and pour in the wine.
  8. Reduce by a third, then add the hot stock and dried mushrooms.
  9. Simmer for 2 hours, or until the meat is tender.
  10. To make the gremolata, finely chop the parsley and place in a bowl.
  11. Add the garlic and lemon zest and mix together.
  12. To serve, sprinkle the gremolata over the ossobuco.
  13. This dish is traditionally eaten with a saffron risotto, but you could also have it with creamy polenta or crusty bread.
  14. And on’t forget to scoop out the delicious, rich marrow from the holes of the bones!
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