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    Home » Italian Meat Recipes

    Authentic Italian Osso Buco Recipe (Alla Milanese)

    Published: Sep 25, 2023 · Modified: Nov 28, 2024 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Osso buco is a classic Italian dish originating in Milan. The name "osso buco" (in Milanese dialect "Oss Buss") literally means "bone with a hole", referring to the marrow hole in the center of the cross-cut veal shank used in this dish.

    The Osso Buco recipe, although it requires a long cooking time, is not a difficult dish to make. What makes it truly special is its tenderness and unique flavor.

    traditional osso buco recipe

    Osso buco is typically served with risotto alla Milanese or with polenta or mashed potatoes to soak up the delicious sauce. The marrow from the bone is also considered a delicacy and is usually eaten with the tender meat.

    A peculiarity of the authentic Italian Osso Buco recipe is that the meat must be seasoned with a sauce of parsley, garlic and lemon zest, chopped together and sprinkled over the dish before serving.

    It adds a bright and aromatic flavor that complements the richness of the dish. This sauce is called "Gremolata". It comes from the Milanese dialect "gremulà" which means "to cut into small pieces".

    traditional osso buco recipe

    The osso buco recipe is known for its luxurious texture and rich, comforting flavor, making it a popular choice in Italian cuisine for special occasions or hearty meals.

    Now let's show you how to make Osso Bucco recipe!

    traditional osso buco recipe

    Jump to:
    • Ingredients
    • Kitchen Tools and Equipment
    • Instructions
    • Storage
    • What to Serve with Osso Buco
    • Tips and Variations
    • Origins of Ossobuco alla Milanese
    • Recipe Card


    Ingredients

    • Prep Time: 20 Min
    • Cook Time: 2 H0urs
    • Servings: 4

    For Ossobuco

    • 4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high)
    • 1 medium onion
    • 50 g (½ stick) of unsulted butter
    • 50 g (⅓ cup) of all purpose flour
    • 100 ml (½ cup) of dry white wine
    • 600 ml (2 cups) of meat broth
    • 1 tablespoon of tomato paste
    • 2 tablespoons of extra virgin olive oil
    • a pinch of fine salt
    • freshly ground black pepper

    For Gremolata

    • a bunch of parsley
    • ½ lemon zest
    • 1 garlic clove

    Kitchen Tools and Equipment

    • To prepare the traditional Italian osso buco recipe, you need a large, shallow pan with a thick bottom and a lid. A pan suitable for long cooking and stews. We recommend this stainless steel pan with five-ply base and with glass lid.
    • To make the Gremolada you will surely need a grater for the lemon zest and an electric chopper for parsley and for garlic.
    • Many Italians, either for tradition or because they prefer a coarser mince, use the traditional Italian Mezzaluna Knife, so loved by our grandmothers!

    Instructions

    Cooking the Ossobuco

    Traditional Osso Buco Recipe step 1 (1)

    Step 1) - Prepare the veal shanks. IMPORTANT: cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.

    Traditional Osso Buco Recipe step 2 (1)

    Step 2) - In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.

    Traditional Osso Buco Recipe step 3 (1)

    Step 3) - Now put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.

    Traditional Osso Buco Recipe step 4 (1)

    Step 4) - Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.

    Traditional Osso Buco Recipe step 5 (1)

    Step 5) - Now add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid.

    About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.

    The Gremolata

    Traditional Osso Buco Recipe gremolata step 6 (1)

    Step 6) - In the meantime, prepare the Gremolata. So chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.

    Traditional Osso Buco Recipe step 7 (1)

    Step 7) - Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

    traditional osso buco recipe

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    Storage

    Storing osso buco in gremolata requires particular attention to preserve the freshness and quality of both the meat and the condiment. After cooking osso buco, let it cool to room temperature before proceeding with storage.

    Place the meat in an airtight container and pour the gremolata over the osso buco to retain its moisture and flavor. Keep in mind that gremolata, a mixture of lemon zest, garlic, and parsley, is more delicate and can perish easily, hence refrigeration is imperative.

    Store the osso buco in gremolata in the refrigerator if you plan to consume it within two days. The cold temperature will help maintain the texture and flavor of the meat and the freshness of the gremolata.

    traditional osso buco recipe

    Freezing

    Yes, osso buco can be frozen, and doing so can extend its shelf life significantly, allowing you to enjoy it at a later date.

    To freeze osso buco, place the cooled dish in a freezer-safe airtight container or a heavy-duty freezer bag, ensuring there is minimal air inside to prevent freezer burn.

    It's advisable to store the gremolata separately in a freezer bag to preserve its flavors. Properly stored, frozen osso buco can last up to 2-3 months in the freezer.

    When you decide to consume the osso buco, thaw it in the refrigerator overnight and reheat it thoroughly in a suitable cooking appliance, like an oven or a stovetop pan, adding the gremolata once the dish is warm.

    traditional osso buco recipe

    Making Ahead

    Absolutely, preparing osso buco in advance can be a time-saver, and some chefs even believe that allowing the flavors to meld enhances the overall taste of the dish.

    Prepare the osso buco as per the recipe and once cooked, cool it promptly and store it in the refrigerator or freezer, depending on when you plan to serve it. If you intend to consume it within a couple of days, refrigeration is sufficient.

    For longer storage, opt for freezing. Regardless of the method chosen, remember to store the gremolata separately to maintain its vibrant flavor and add it to the dish during the reheating process.

    Preparing in advance also allows the flavors to permeate the meat more deeply, potentially intensifying the richness of the dish.

    traditional osso buco recipe

    What to Serve with Osso Buco

    • RISOTTO: Osso Buco Recipe is braised in a delicious sauce until the meat is tender and falling off the bone. It's then served with a fantastic Risotto alla Milanese. This is the ultimate comfort meal! This is certainly the most popular way to enjoy Osso Buco that you can find in any Northern Italian restaurant!
    • CRUSTY BREAD: But you can also enjoy Osso Buco recipe in many other ways. You can serve actually the osso buco in Gremolata sauce with some slices of crusty bread. Scoop up the sauce with some pieces of bread. Delicious!
    • POLENTA: Like any braised meat dish with gravy, in northern Italian tradition, osso buco is served with traditional italian polenta recipe or mashed potatoes. Try it with Polenta Concia!
    • PEAS: Very popular is also the combination with peas. Add them raw in the same pan, together with the Osso buco, about 40 minutes before the end of cooking. In this way the peas cook in the osso buco sauce and take on the flavor.

    traditional osso buco recipe

    Tips and Variations

    • BEEF: If you prefer beef instead of the traditional veal, you can certainly use it to make osso buco recipe. Obviously the cooking time will lengthen by about 30 minutes. The flavor will be more intense but the meat will be less tender.
    • This is a dish that is traditionally very rich and caloric. But with these little tricks, you can make a lighter version. This lighter version of osso buco doesn't differ much from the traditional recipe.
    • BUTTER: You can omit the butter and just use a little extra virgin olive oil to sauté the onion.
    • BROTH: use vegetable broth instead of meat broth. It's lighter.
    • VEGETABLES: You can use cooked vegetables or fresh lettuce as a side dish instead of polenta or risotto to make the dish less heavy and more balanced.

    traditional osso buco recipe gremolata

    • GREMOLATA: If you don't like/digest raw garlic, we suggest boiling it for 5 minutes before mincing it. This way, its flavor will be less strong and it will become much more digestible. Some people bring Gremolata to the table in a separate cup, thus leaving everyone free to put the desired amount, according to their taste.
    • TOMATO: The traditional recipe for Osso bucco is "in bianco (white)", that means without the addition of tomato. The first evidence of this dish dates back to the Middle Ages and the tomato was imported much later in Europe. So it was later that the habit of adding a tablespoon of tomato paste became widespread. This addition does not affect the taste and has only an aesthetic function as it makes the dish a little more colorful. Tomato is not a basic ingredient and should not be added in large quantities. The white version of the osso buco recipe remains the most famous in the regions of Northern Italy.

    traditional osso buco recipe

    Origins of Ossobuco alla Milanese

    There is no doubt that Osso buco is of Lombard origin. However, no one can say when it was born.

    Some historians claim it dates back to the Middle Ages, as the use of bones with marrow and veal shanks was common in 14th century cuisine.

    The first person to write the recipe for Ossobuco alla Milanese was the Milanese cook Giuseppe Sorbiatti (1827-1888). He offered his services to the richest Milanese families who considered this recipe a real delicacy.

    Also the great Pellegrino Artusi (1820-1911) in his famous book "La scienza in cucina e l'arte di mangiar bene" (Science in the Kitchen and the Art of Eating Well) gives the authentic recipe of osso buco. In this book Artusi, besides praising this recipe, also says that only Milanese people know how to cook it perfectly!

    traditional osso buco recipe

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Traditional Osso Buco Recipe

    Osso Buco Recipe (alla Milanese)

    Silvana Nava
    Osso buco is a classic Italian dish originating in Milan. The name “osso buco” (in Milanese dialect “Oss Buss”) literally means “bone with a hole”, referring to the marrow hole in the center of the cross-cut veal shank used in this dish.
    The Osso Buco recipe, although it requires a long cooking time, is not a difficult dish to make. What makes it truly special is its tenderness and unique flavor.
    5 from 7 votes
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    Prep Time 20 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 20 minutes mins
    Course Meat
    Cuisine Italian
    Servings 4
    Calories 246 kcal

    Ingredients
      

    For Ossobuco

    • 4 veal osso buco cross-cut veal shanks with marrow in the bone, 1 to 1 ½ inches thick (3 to 4 cm high)
    • 1 onion medium size
    • 50 g butter ½ stick, unsulted
    • 50 g flour ⅓ cup
    • 100 ml dry white wine ½ cup
    • 600 ml broth 2 cups, made with meat
    • 1 tablespoon tomato paste
    • 2 tablespoons olive oil extra virgin
    • salt a pinch
    • black pepper freshly ground

    For Gremolata

    • parsley a bunch
    • ½ lemon zest
    • 1 garlic clove

    Instructions
     

    Cooking the Ossobuco

    • Cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.
    • In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.
    • Put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
    • Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.
    • Add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid. About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.

    The Gremolata

    • Chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.
    • Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

    Nutrition

    Calories: 246kcalCarbohydrates: 17gProtein: 2gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 28mgSodium: 712mgPotassium: 140mgFiber: 1gSugar: 4gVitamin A: 694IUVitamin C: 10mgCalcium: 20mgIron: 1mg
    Keyword osso buco, osso buco recipe, ossobuco alla milanese
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    Comments

    1. Diane says

      December 10, 2023 at 7:46 pm

      5 stars
      This looks so delicious! I have some boneless veal shoulder stew cubes that I’d like to use. Do you think it would work well? Thank you.

      Reply
    2. KIM FARRELL says

      January 20, 2023 at 10:40 pm

      5 stars
      Ciao folks.
      We can no longer buy veal in local butchers shop in Australia.
      Would lamb shanks cut by ban saw by butcher into perhaps 3 do the job?
      Grazie Kim Christina Maffina.

      Reply
      • Susan Jeffries says

        May 10, 2023 at 7:58 pm

        5 stars
        Kim, I use Lamb shanks, cross-cut at the butcher shop here in California. I have used the lamb in osso buco often and have also used veal. Both are wonderful. Go for it!

        Reply
    3. Da Cipriano says

      June 14, 2020 at 9:59 pm

      5 stars
      It really looks delicious. Well done!! Congratulations on your work.

      Reply
    4. Lans says

      May 09, 2020 at 4:05 pm

      5 stars
      This looks delicious. What meat should the meat stock be from? Some Osso Buco recipes call for chicken stock. Thank you, looking forward to trying this!

      Reply
      • Silvana says

        May 09, 2020 at 5:02 pm

        Hi Lans, surely a meat stock is more suitable I prefer mixed beef and chicken stock. But even just chicken is fine.

        Reply
    5 from 7 votes (2 ratings without comment)

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    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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