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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Veal Osso Buco Alla Milanese

    Jump to Recipe
    Pin image with text divider of a bowl of veal osso buco all milanese.

    Veal osso buco alla Milanese is a savory Italian dish consisting of braised veal shanks and a fabulous lemony garlic gremolada sauce. These Milanese-style veal shanks become melt-in-your-mouth tender as they are braised with white wine, vegetables, and broth. When you're craving a flavor-packed meat-centric main course, serve this veal osso buco Milanese with some risotto and watch your family savor every bite!

    Veal Osso Buco Milanese Recipe

    Looking for a special meal that everyone will love? This Italian veal osso buco alla Milanese recipe has all the flavors we love in a hearty, rich dinner–braised veal shanks, vegetables, and butter–with a bit of white wine for a powerful flavor boost.

    Top off this juicy, Milanese-style meat with a zesty lemon-garlic gremolata for a dish that hits all the right taste buds! It’s like a hearty stew lightened up for serving any time of the year, even in summer.

    Square image of a bowl of veal osso buco all milanese.
    Veal osso buco alla Milanese is an impressive Italian dish that is only made better by sharing with family and friends!
    Jump to:
    • Veal Osso Buco Milanese Recipe
    • 🥘 Ingredients
    • 🔪 How To Make Veal Osso Buco Alla Milanese
    • 💭 Angela's Tips & Recipe Notes
    • Can You Use Beef Instead Of Veal For Osso Buco?
    • What Is The Difference Between Veal And Rose Veal? And Can I Use Either In This Recipe?
    • Is Beef Or Chicken Stock Best In Osso Buco Alla Milanese?
    • 😋 More Italian Recipes
    • 📋 Recipe

    🥘 Ingredients

    This recipe is made without tomatoes, but the remaining ingredients are your typical stew ingredients with the exception of white wine. Wine adds an amazing, unique flavor, and most of the alcohol cooks out.

    Overhead photo showing ingredients needed for veal osso buco.

    Veal Osso Buco Alla Milanese

    • Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO) divided into 2 equal portions of 1 tablespoon each.
    • Veal Shanks - 2 pounds of bone-in veal shanks (4 pieces of ossobuco).
    • Salt & Pepper - ½ teaspoon of both salt & pepper to taste.
    • All-Purpose Flour - ¼ cup.
    • Yellow Onion - ½ cup of yellow onion, thinly sliced. White onion or shallots also work exceptionally well n this recipe.
    • Carrots - ½ a cup of carrots, thinly sliced.
    • Celery - ½ a cup of celery, sliced.
    • Dry White Wine - ½ a cup of dry white wine divided into 2 equal portions of ¼ cup each.
    • Butter - 2 tablespoons.
    • Beef Broth - 2 cups of beef broth (bone broth or stock).
    • Bay Leaf - 1 bay leaf.
    • Peas (optional) - ½ cup peas (frozen and thawed).

    Gremolada

    • Fresh Parsley - 1 tablespoon, finely chopped.
    • Garlic - 2 cloves, crushed and boiled.
    • Lemon Zest - 1 teaspoon, or the zest of a large lemon.

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    🔪 How To Make Veal Osso Buco Alla Milanese

    There are a few steps in this recipe, but what it comes down to is timing. Cook your vegetables, brown your meat, simmer, then the gremolada is whipped up at the last minute.

    Process photo 1 showing veal.
    Process photo 2 showing veal set into flour.
    Process photo 3 showing vegetables in pan.
    Process photo 4 showing vegetables sauteing in pan.
    1. Saute the veggies. Bring a large skillet with 1 tablespoon, or half, of the olive oil to medium-high heat while you prepare 2 pounds of veal shanks. Once the oil is shimmering hot, add ½ a cup of yellow onion, ½ a cup of carrots, and ½ a cup of celery to the skillet and saute for 4-5 minutes.
    2. Slice. For best results, cut three incisions into the fatty connective tissue around the sides of each veal portion (this prevents them from curling up while cooking).
    3. Season and flour. Season the veal with ½ a teaspoon of both salt and pepper (more or less to taste), then dust each portion on all sides with a ¼ cup of flour. Gently shake to remove any excess flour and set aside until ready to add to pan.
    4. Add the wine. Once the vegetables are tender, add the first ¼ cup (out of ½ cup) portion of dry white wine and continue to saute as the wine evaporates, about 8-10 minutes. Remove the vegetables from your skillet and set aside.

    Brown & Simmer

    Process photo 6 showing cooking first side of the veal.
    Process photo 7 showing cooking the second side of the veal.
    Process photo 8 showing added broth and vegetables.
    Process photo 9 showing added gremolata.
    1. Cook the veal. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to your skillet and allow the butter to melt. Once melted, add the veal shanks and cook them until golden-brown, about 4 minutes. Flip and cook the reverse side for 2 more minutes.
    2. Simmer. Stir in the remaining ¼ cup of dry white wine and continue cooking for 8-10 minutes as the wine evaporates. Add 2 cups of beef broth, then return the sauteed veggies to the pan. Add 1 bay leaf, cover, and reduce the heat to medium-low to maintain a simmer for 35 minutes.
    3. Flip. After 35 minutes, gently flip your veal shanks over and replace the lid. If using the optional ½ cup of peas, continue cooking for 20 minutes, then add the peas and cook for 5 minutes more. If not using the peas, cook for an additional 25 minutes straight.
    4. Boil garlic. As the veal simmers, boil 2 garlic cloves for 2 minutes (optional, but it reduces the 'bite' of garlic flavor) then mince the cloves and combine with 1 tablespoon of fresh, finely chopped parsley and 1 teaspoon of lemon zest.
    5. Serve. Remove from heat and stir in the gremolada. Serve immediately.

    Serve veal osso buco alla Milanese with barley risotto, Parmesan risotto, risotto Milanese (saffron risotto), or creamy polenta. Mashed potatoes work too, then add some crusty garlic bread to complete the meal! Enjoy!

    💭 Angela's Tips & Recipe Notes

    • Boiling the garlic is an optional step to make your gremolada tasty (but not overpowered with garlic). You can also use roasted garlic.
    • Your veal will get super tender during cooking. To prevent them from falling apart they can be tied with butcher's twine after they have been browned.
    • The combined cooking time should work for most cuts of veal shanks. However, you may need to make adjustments for thin or thick cut veal osso buco.
    • Storing: Store leftovers in a shallow airtight container for 1-2 days. Maybe 3 days at most, as this dish is best served fresh. I do not recommend freezing leftover veal osso buco alla milanese.

    Can You Use Beef Instead Of Veal For Osso Buco?

    You can definitely use beef, but the flavor will be different. If you’re looking for something more similar in flavor and less expensive, try swapping out the veal for short ribs or oxtails

    What Is The Difference Between Veal And Rose Veal? And Can I Use Either In This Recipe?

    It has to do with the age of the calf it comes from. If it was over the age of six months, it would have been consuming fiber in its diet vs. its younger counterparts who subsist on a diet of milk.

    The latter is darker in color. Other than a slight variance in texture, you wouldn’t notice much of a difference if you substituted one for the other in this recipe.

    Is Beef Or Chicken Stock Best In Osso Buco Alla Milanese?

    Take your pick. They will both be delicious.

    It just comes down to your flavor preferences. Beef is the most common, but some people enjoy chicken broth, as they feel that beef can overpower the taste of the veal.

    Tall image of a bowl of veal osso buco all milanese.

    😋 More Italian Recipes

    • Baked Italian Meatballs
    • Italian Chicken Pastina Soup
    • Lasagna
    • Caprese Salad
    • Stuffed Italian Sausages
    • Baked Rigatoni

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Closeup of the veal osso buco all milanese served in white bowl with the pan juices and gremlada.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 5 reviews

    Veal Osso Buco Alla Milanese

    Veal osso buco alla Milanese is a savory Italian dish consisting of braised veal shanks and a fabulous lemony garlic gremolada sauce. These Milanese-style veal shanks become melt-in-your-mouth tender as they are braised with white wine, vegetables, and broth. When you're craving a flavor-packed meat-centric main course, serve this veal osso buco alla Milanese with some risotto and watch your family savor every bite!
    Author | Angela
    Servings: 4 servings
    Calories: 454kcal
    Prep 15 minutes
    Cooking 1 hour 25 minutes
    Total Time 1 hour 40 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    Veal Osso Buco Alla Milanese

    • 2 tablespoon olive oil (extra virgin - divided into 2 equal portions of 1 tablespoon each)
    • 2 lbs bone-in veal shanks (4 pieces ossobuco)
    • ½ teaspoon each, salt & pepper (to taste)
    • ¼ cup all-purpose flour
    • ½ cup yellow onion (thinly sliced)
    • ½ cup carrots (thinly sliced)
    • ½ cup celery (sliced)
    • ½ cup dry white wine (divided into 2 equal portions of ¼ cup each)
    • 2 tablespoon butter
    • 2 cups beef broth (bone broth or stock)
    • 1 bay leaf
    • ½ cup peas (optional, thawed)

    Gremolada

    • 1 tablespoon fresh parsley (finely chopped)
    • 2 cloves garlic (crushed and boiled)
    • 1 teaspoon lemon zest (grated from 1 large lemon)

    Instructions

    • Bring a large skillet with the first half of the olive oil to medium-high heat while you prepare the veal shanks. Add the onions, carrots, and celery to the skillet once the oil begins to shimmer and saute for 4-5 minutes.
      2 tablespoon olive oil, ½ cup yellow onion, ½ cup carrots, ½ cup celery
    • For best results, cut three incisions into the fatty connective tissue around the sides of each veal portion (this prevents them from curling up while cooking).
      2 lbs bone-in veal shanks
    • Season the veal, then dust each portion in flour on all sides. Gently shake to remove any excess flour and set aside until ready to add to pan.
      ½ teaspoon each, salt & pepper, ¼ cup all-purpose flour
    • Once the vegetables have sauteed until tender, add the first ¼ cup portion of dry white wine and continue to saute as the wine evaporates, about 8-10 minutes. Remove the vegetables from your skillet and set aside.
      ½ cup dry white wine
    • Add the remaining olive oil and butter to your skillet and allow the butter to melt. Once melted, add the veal shanks and cook them for approximately 4 minutes on the first side, or until golden browned. Flip and cook the reverse side for 2 more minutes.
      2 tablespoon olive oil, 2 tablespoon butter
    • Stir in the remaining dry white wine and continue cooking as the wine evaporates for about 8-10 minutes. Add the beef broth, return the sauteed veggies, and a bay leaf, cover, and reduce the heat to medium-low to maintain a simmer for 35 minutes.
      2 cups beef broth, 1 bay leaf
    • Uncover your skillet and gently turn the veal shanks over to cook the reverse side. Return your lid and continue to cook for an additional 20 minutes (then add the peas and cook for an additional 5 minutes), or for 25 minutes if you are not opting to add the green peas.
      ½ cup peas
    • During this last cooking time, boil the garlic for 2 minutes (optional, reduces the 'bite' of garlic flavor) then mince and combine with fresh, finely chopped parsley and lemon zest.
      1 tablespoon fresh parsley, 2 cloves garlic, 1 teaspoon lemon zest
    • Remove from heat and stir in the gremolada. Serve immediately.

    Equipment You May Need

    Cutting Board
    Chef's Knife
    Skillet with lid

    Notes

    • Boiling the garlic is an optional step to make your gremolada tasty (but not overpowered with garlic). You can also use roasted garlic.
    • Your veal will get super tender during cooking, to prevent them from falling apart they can be tied with butcher's twine after they have been browned.
    • The combined cooking time should work for most cuts of veal shanks, but you may need to make adjustments for thin or thick-cut veal osso buco.
    • Store leftovers in a shallow airtight container for 1-2 days, maybe 3 days at most, as this dish is best served fresh. I do not recommend freezing leftover veal osso buco alla Milanese.

    Nutrition

    Calories: 454kcal (23%) | Carbohydrates: 13g (4%) | Protein: 46g (92%) | Fat: 21g (32%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 185mg (62%) | Sodium: 553mg (24%) | Potassium: 908mg (26%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 3130IU (63%) | Vitamin C: 12mg (15%) | Calcium: 75mg (8%) | Iron: 3mg (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Veal Osso Buco Alla Milanese, veal recipes
    Course Beef Dishes, Dinner Recipes, Main Dish
    Cuisine Italian
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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