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Ossobuco Milanese


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  • 3 Veal shanks, each sawed into 3 pieces, 2 inches thick
  • 1/3 cup flour
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbs. olive oil
  • 3 Tbs. butter
  • 1/2 tsp. sage
  • 1 tsp. rosemary
  • 1 medium onion, finely chopped
  • 3 cloves garlic
  • 2 small carrots, diced
  • 1 rib celery, diced
  • 1 1/2 cups dry white wine
  • 1 1/4 cups fresh or canned chicken broth
  • 2 Tbs. tomato paste
  • 1 1/2 Tbs. chopped parsley
  • 1 Tbs. grated lemon peel



Step 1

Dredge meat in the flour seasoned with 1 tsp. of the salt and 1/2 tsp. pepper. Heat the oil and butter together in a large skillet. Using medium heat, cook the meat on all sides until golden brown. If necessary, add more oil and butter. Arrange meat in a Dutch oven, standing each piece on its side so the marrow in the bones does not fall out as it cooks. Sprinkle the veal with the sage and rosemary. Add the onion, 1 clove of garlic, carrots and celery. Sprinkle with remaining 1 tsp. salt. Cover and cook for 10 minutes. Remove cover, and add wine, chicken broth and tomato paste. Cover and simmer on the top of the stove for 2 hours. Mince remaining 2 cloves of garlic and combine with the parsley and lemon peel. Sprinkle mixture over the veal and serve immediately over rice.

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