Ossobuco alla Milanese

Name: Ossobuco alla Milanese
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 4 Veal shank, cut into thick cross sections; 250 ml White wine; 500 ml Broth, hot; 1 Onion, finely diced; 2 tbsp Olive oil; 40 g Butter; 1 tsp Salt; 1 tsp Black pepper, freshly ground; 1 tbsp Lemon zest, finely grated; 2 clove Garlic, finely minced; 20 g Parsley, finely chopped

Ossobuco alla Milanese · ready in 2 h 20 min · 4 servings · 501 kcal per serving · medium · 11 ingredients

A Lombard classic of slow braised veal shanks, white wine, and bright gremolata, traditionally brought to the table with saffron risotto.

Prep: 20 min
Cook: 2 h
Total: 2 h 20 min
Serves: 4
kcal: 501
Difficulty: medium

Italian Main dishes Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

4Veal shank, cut into thick cross sections
250 mlWhite wine
500 mlBroth, hot
1Onion, finely diced
2 tbspOlive oil
40 gButter
1 tspSalt
1 tspBlack pepper, freshly ground
1 tbspLemon zest, finely grated (to serve)
2 cloveGarlic, finely minced (to serve)
20 gParsley, finely chopped (to serve)

Equipment

stovetop, heavy pot, tongs, knife, cutting board, grater, small bowl, spoon, paper towel, plate, wooden spoon, measuring jug

Instructions

Mise En Place
Gather all ingredients, a heavy pot, tongs, knife, board, grater, bowl, and spoon, then measure everything before cooking begins. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Season Veal Shanks
Pat the veal shanks dry, then season all sides with salt and black pepper so the surface browns instead of steaming. · 5 min
What to look for: The veal looks dry with an even light coating of seasoning.
Brown Veal Shanks
Heat olive oil and butter in the pot, then sear the veal shanks on both flat sides until deeply golden. · 12 min
When it is done: Browning is complete when both cut sides are well colored, not when the meat is cooked through.
Soften Onion
Lift the veal onto a plate, add onion to the pot, and cook gently until translucent and sweet smelling. · 8 min
What to look for: The onion is soft, glossy, and pale gold around the edges.
Deglaze With Wine
Pour in white wine and scrape the browned bits from the base until the wine smells mellow and reduces slightly. · 5 min
What to look for: The pot base is clean and the liquid is lightly syrupy.
Braise Veal Slowly
Return the veal to the pot, add hot broth, cover, and simmer gently until the meat is tender and the marrow is soft. · 1 h 35 min
When it is done: Veal reaches at least 63°C / 145°F and a fork slides into the meat with little resistance.
Mix Fresh Gremolata
Combine lemon zest, garlic, and parsley in a small bowl, keeping it raw and bright for the final aroma. · 5 min
What to look for: The mixture looks fluffy, green, and fragrant with visible lemon zest.
Serve With Gremolata
Serve the shanks in shallow bowls, spoon the glossy sauce over them, and scatter gremolata on top just before eating. · 2 min
What to look for: Each portion has sauce, marrow bone, and a fresh green topping.

Nutrition (per serving)

kcal	501
Protein	53 g
Carbohydrates	8 g
of which sugars	3 g
Fat	23 g
of which saturated	9 g
Fibre	1 g
Sodium	2365 mg

Nutri-ScoreC

Allergens

Contains: milk, sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 3 months
Warm gently in a covered pan with a small splash of water until the sauce loosens and the meat is hot throughout.

Ingredient substitutions

White wine

Broth: Use only if avoiding alcohol, though white wine is defining for the classic dish.

Broth

Water: Use when broth is unavailable and season carefully at the end.

Olive oil

Butter: Use more butter for a richer sauce if olive oil is not available.

Butter

Olive oil: Use olive oil if avoiding butter, with a lighter final sauce.