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Home » Osso Buco – Classic Milan, Italy (Milanese) Cuisine

Osso Buco – Classic Milan, Italy (Milanese) Cuisine

November 4, 2017 18 Comments


 

Osso Buco Milan

Wherever we travel, we always, ALWAYS order native, traditional and local specialties!

One of the most infamous and delicious recipes from Milan, is Osso Buco.

During our visit to this beautiful northern Italian city, I enjoyed Osso buco (which means “bone with a hole”, osso: bone, buco: hole), the name references the marrow hole at the centre of a veal shank.   This delicious Milanese speciality is a slow braising of veal shanks with vegetables in a rich sauce.  It is often garnished with gremolata and served with Risotto alla Milanese.  You can also serve it with polenta if you wish.

Although we can order Osso Buco in many nice restaurants in the States now and despite being able to prepare it at home, it’s always fun to try it directly from the source of creation, in this most recent occasion, in Milan.  

We love Osso Buco so much that for our daughter’s wedding reception we served it at the rehearsal dinner to over 40 guests!  The chef at our local restaurant, where we held the dinner, is a master at preparing this entree.

Osso Buco

Classic Milanese Cuisine: OSSO BUCO from The Galleria Cafe in Milan, Italy, October, 2017

Oh, Oh, OH OSSO BUCO!!!  

Food for the gods, indeed!

The rich flavor of this recipe results from several easy steps in the preparation:  first of all, a low and slow braise is necessary to sear the veal shanks in order to seal in the flavor of the meat.  Secondly, the braised shanks bathe in an unforgettable rich sauce of tomatoes, wine and vegetables for several hours until all the flavors marry and the meat just falls away from the bone.  Third, don’t forget to pat the shanks dry with a paper towel so that the braising process produces lots of caramelization.  Fourth, the garlic, rosemary and thyme create an unsurpassed depth of flavor.

risotto alla milanese

Risotto alla Milanese served to us in Milan, Italy

 

osso buco Milan

photo courtesy of Williams-Sonoma

 

Why is Osso Buco so popular?

Coming from its origin in Lombardy, the recipe is made throughout Italy and became very popular due to the ease in preparation and low cost for families wanting a satisfying, hearty, and yet delicious meal.  Served with risotto or polenta, Osso Buco was originally a seasonal dish of winter and prepared on charcoal or wood stoves, which in the past, also warmed up the home.  However, a major reason for Osso Buco’s worldwide popularity was a result of the recipe’s inclusion in many classic cookbooks that were published outside of Italy. 

I hope that you enjoy this wonderful Milanese specialty!

 

Osso Buco Milan

Veal shanks with bone and marrow; along with vegetables prepped to cook

 

Please kindly PIN this image

Classic Osso Buco Milan Italy

 

Osso Buco

Osso Buco

Ingredients

  • 2 cloves of fresh garlic, sliced
  • 2 sprigs of fresh rosemary
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • 1 dry bay leaf
  • 3 - 6 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • Flour, for coating the veal shanks
  • 1/2 cup olive oil
  • 1 onion, chopped into 1/4 or 1/2 inch pieces
  • 2 carrots, chopped into 1/4 or 1/2 inch pieces
  • 2 stalks of celery, including all of the leaves, chopped into 1/4 or 1/2 inch pieces
  • 1 cup white wine
  • 1 - 2 tablespoons tomato paste
  • 3 cups chicken stock
  • Cheesecloth
  • Kitchen twine, for bouquet garni and tying the veal shanks
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 - 2 tablespoons lemon zest

Instructions

  1. Place the rosemary, thyme, bay leaf and garlic cloves into cheesecloth and secure with twine (this is the bouquet garni).
  2. Pat dry the veal shanks with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry.
  3. Secure the meat to the bone with the kitchen twine.
  4. Sprinkle veal with salt and freshly ground pepper.
  5. Dredge the shanks in flour, shaking off excess.
  6. In a large, deep pot, heat olive oil; do not burn.
  7. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.
  8. Remove browned shanks and set aside.
  9. In the same pot, add the onion, carrot and celery.
  10. Season with salt at this point to help draw out the moisture from the vegetables.
  11. Saute until soft and translucent, about 8 minutes.
  12. Add the tomato paste and mix well.
  13. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.
  14. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
  15. Reduce heat to low, cover pan and simmer for about 1-1/2 hours or until the meat is falling off the bone.
  16. Check every 15 minutes, turning shanks and adding more chicken stock as necessary.
  17. The level of cooking liquid should always be about 3/4 the way up the shank.
  18. Carefully remove the cooked shanks from the pot and place on a serving platter.
  19. Cut off the kitchen twine and discard.
  20. Remove and discard bouquet garni from the pot.
  21. Pour all the juices and sauce from the pot over the shanks.
  22. Garnish with chopped parsley and lemon zest.

Notes

  • https://www.italianbellavita.com/2017/11/osso-buco-classic-milan-italy-milanese-cuisine/

© Roz

Previous Post: « Milan, Italy’s Northern Jewel – Leonardo da Vinci’s Last Supper
Next Post: The Duomo of Milan – Cathedral of St. Maria Maggiore »

Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. [email protected]'s Recipes says

    November 5, 2017 at 1:41 AM

    That looks utterly delicious! I would love mine with risotto!

    Reply
    • Roz says

      November 5, 2017 at 8:06 AM

      I agree Angie! Risotto is always the best choice!
      Ciao,
      Roz

      Reply
  2. Larry says

    November 5, 2017 at 11:05 AM

    Looks awesome – saved for cold weather

    Reply
    • Roz says

      November 23, 2017 at 11:15 PM

      Thanks Larry! This is such a classic and I hope that you enjoy it!
      Ciao,
      Roz

      Reply
  3. Wanda says

    November 5, 2017 at 1:48 PM

    Looks delicious! In the list of ingredients you list red wine, but in the instructions white wine is added. Does it matter what kind you use?

    Reply
    • Roz says

      November 23, 2017 at 11:19 PM

      Wanda,
      Great question. Either red or white wine can be used. Most recipes use white wine. I’ll need to change my list of ingredients to be correct.
      Thank you for your help!
      Ciao,
      Roz

      Reply
  4. PAM says

    November 7, 2017 at 12:33 PM

    Great dish for this time of year! It looks delicious, Roz, and I like that you served it with risotto! Bet it was a hit at the wedding reception!

    Reply
    • Roz says

      November 23, 2017 at 11:11 PM

      Hi Pam!
      I agree, Osso Buco is great for this time of year; so comforting during the cold weather!
      Ciao,
      Roz

      Reply
  5. Monica says

    December 13, 2017 at 1:28 PM

    This has been on my things to make list for so long and for some reason, I’ve yet to get to it. Your version looks utterly amazing and mouthwatering. What a special dinner this would make!

    Reply
  6. Ciao Chow Linda says

    January 10, 2018 at 5:29 PM

    Your osso buco looks so delicious, Roz. It’s one of my favorites and I love to serve it to guests, but it’s gotten so darn expensive in the last ten years or so.

    Reply
  7. 2pots2cook says

    February 9, 2018 at 1:46 AM

    Mi piace molto. Grazie milla !

    Reply
  8. Michel Poirier says

    November 16, 2019 at 5:57 PM

    Hello.

    Making this recipe for dinner tonight. It smells great in the kitchen.
    One question, when do we add the garlic?
    I added it after the vegetables (after the 8 minutes) but before the wine.

    Thanks. Can’t wait to try it.

    Reply
    • Roz says

      November 16, 2019 at 8:01 PM

      Michel,
      I wrote to your email address. But I can see now from your next comment that you figured out when the garlic goes in. I’d love to know how this tastes for you!!! Please send a photo and I’ll share it with everyone here!
      Ciao,
      Roz

      Reply
  9. Michel Poirier says

    November 16, 2019 at 6:00 PM

    Sorry Roz for my question.
    I just saw that the garlic goes in the cheesecloth…
    For next time.
    Thanks

    Reply
    • Roz says

      November 16, 2019 at 8:00 PM

      Thanks Michel,
      I’m glad that you saw that. I was beginning to think that I must be crazy not to state where the garlic, any garlic, would go into the recipe. I know it will still taste wonderful!!!
      Ciao,
      Roz

      Reply
  10. Michel Poirier says

    November 16, 2019 at 6:00 PM

    Sorry Roz for my question.
    I just saw that the garlic goes in the cheesecloth…
    For next time.
    Thanks

    Reply
  11. John says

    October 10, 2020 at 4:34 PM

    Any comments on veal vs. beef vs. lamb?

    Reply
    • Roz says

      October 11, 2020 at 2:13 PM

      John, My family prefers veal, but since it is so pricey, pork is the next best meat to use. Great question!

      Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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