The Ossobuco Milanese Style is one of the most iconic dishes of Lombard cuisine, loved for its richness of flavors and fascinating history. This dish, whose name literally means “bone with a hole”, is prepared with veal shank cut into thick slices, enclosing a delicious and creamy marrow. Its origin dates back to the Middle Ages, when Milanese chefs began to cook veal meat with bone and marrow included. Over the centuries, ossobuco has become a symbol of Milanese cuisine, so much that in 2007 it received Municipal Designation.
Traditionally, Ossobuco Milanese Style is served with Milanese risotto, but it is also delicious with polenta or mashed potatoes.
Below, I leave you with other typical Milanese second courses and then let’s go right under the photo to discover how to prepare Ossobuco Milanese Style!!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ossobuco Milanese Style
- 4 veal ossobuco (3 cm thick)
- as needed flour (for dredging the ossobuco)
- 1.75 oz butter
- 2 tablespoons extra virgin olive oil
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 stalks celery
- 2 cloves garlic
- 1 cup dry white wine
- 2 cups beef broth (hot)
- 2 tablespoons tomato paste
- 2 pinches salt
- as needed black pepper (ground)
- 1 pinch thyme
- 1 leaf bay leaf
- 1 bunch chopped parsley
- 1 lemon (zested)
- 1 clove garlic (minced)
Preparation for Ossobuco Milanese Style
Preparing the Meat: Lightly dredge the ossobuco slices in flour on both sides, shaking off the excess flour.
Brown: In a large saucepan, melt the butter with the extra virgin olive oil over medium-high heat.
Add the ossobuco slices and brown them on both sides until golden. Remove the meat from the saucepan and set aside.
Sauté: In the same saucepan, add the onion, carrots, celery, and garlic.
Cook over medium heat until the vegetables are soft and slightly golden, about 6 minutes.
Deglaze: Add the white wine and let the alcohol evaporate, scraping the bottom of the saucepan to release the caramelized juices.
Slow Cooking: Return the ossobuco slices to the saucepan. Add the hot broth, tomato paste, thyme, and bay leaf.
Bring to a boil, then reduce the heat to low, cover, and let simmer for about 1 hour, turn the meat and cook for an additional 30 minutes.
Preparing the Gremolata: While the ossobuco is cooking, prepare the gremolata by mixing the chopped parsley, lemon zest, and minced garlic.
Once cooked, place the ossobuco on a serving platter, remove the thyme and bay leaf from the sauce, and if necessary, reduce the sauce over high heat until reaching the desired consistency.
Pour the sauce over the ossobuco and sprinkle with gremolata before serving.
How to Store Ossobuco Milanese Style
You can store it in an airtight container in the refrigerator for 2 days.
Other Recipes
If you want to see other types of recipes you can return to HOME
