Ossobuco alla Milanese is a traditional dish from Lombard cuisine, particularly from Milan. It’s a flavorful and historic recipe made with veal shank, cross-cut to include the bone (hence the name osso-buco, meaning “bone with a hole”), which releases its marrow during slow cooking, giving the dish a rich, creamy texture and deep flavor.
Description
The veal shanks are seared in a pan, then slowly braised with a soffritto of onion, carrot, and celery, deglazed with white wine, and simmered in meat broth. Toward the end of the cooking, a gremolada—a mixture of parsley, garlic, and lemon zest—is often added to brighten and enhance the flavor with a touch of freshness.
Characteristics
- Cut of meat: veal shank with bone and marrow
- Cooking method: slow braising
- Flavor: rich and savory with citrus notes from the gremolada
- Color: golden-amber with a thick, glossy sauce
Traditional pairing
Ossobuco alla Milanese is traditionally served with saffron risotto, forming an iconic Milanese combination. Alternatively, it can be paired with mashed potatoes or polenta.
Fun facts
- The bone marrow in the center is considered a delicacy, best enjoyed with a small spoon or spread on toasted bread.
- The white version (without tomato) is the most authentic to Milanese tradition, unlike some regional variations that include tomatoes.