🍖 Ossobuco alla milanese

Name: Ossobuco alla milanese
Total time: 150 min
Yield: 4
Cuisine: Italy · Milan, Lombardy
Ingredients: 4 veal shank slices, about 300 g each; 1 onion and 1 carrot, finely diced; 150 ml dry white wine; 500 ml beef or vegetable broth; 2 tbsp olive oil, salt, pepper; Gremolata: zest of 1 lemon, 1 garlic clove, a handful of parsley

Origin: Italy · Milan, Lombardy

760kcal

per serving · 400 g

190kcal

per 100 g

80 gProtein20 g / 100 g

44 gFat11 g / 100 g

12 gCarbs3 g / 100 g

Ossobuco alla milanese is the classic Milanese way of braising veal shank: the slices are browned, then cooked slowly with onion, carrot, white wine and broth until the meat is meltingly soft. This version keeps the sauce light-coloured, without tomato, so the flavour of wine, broth and marrow comes through. It is finished with gremolata and traditionally served with saffron risotto.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Keto-friendly3 g carbs per 100 g

✓

High protein20 g protein per 100 g — 42% of the calories

Not vegetarianbecause of: veal shank

Not veganbecause of: veal shank

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

veal shankwhite winebrothgremolataonioncarrot

Recipe

4 servings150 min

Ingredients

4 veal shank slices, about 300 g each
1 onion and 1 carrot, finely diced
150 ml dry white wine
500 ml beef or vegetable broth
2 tbsp olive oil, salt, pepper
Gremolata: zest of 1 lemon, 1 garlic clove, a handful of parsley

Method

Tie the shanks with kitchen string and season them.
Brown them in oil in a wide pot on both sides, then set aside.
Cook the onion and carrot for 8 minutes until soft, add the wine and reduce for 2 minutes.
Return the meat, pour in the broth to come halfway up, cover and simmer for about 2 hours, adding a little broth if needed.
Finely chop the gremolata ingredients and scatter over the meat before serving.

How to make it lighter

Skim the fat from the braising liquid once it has cooled slightly.
Use 1 tbsp of oil for browning — 1 tbsp oil ≈ 120 kcal.
Pair it with vegetables or a modest spoon of risotto rather than a full plate.

History

The dish is a cornerstone of Milanese home cooking and is commonly described as the older, tomato-free form of osso buco. Pairing it with risotto alla milanese is a long-standing local custom, and it is one of the few cases in Italian cooking where a risotto is served with a main dish.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →