SaveOsso Buco alla Milanese
Veal shanks braised in white wine and tomato until the marrow trembles. Finished with gremolata — lemon zest, garlic, parsley.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $48.00 · $12.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 4 piece veal shanks (2-inch thick, tied with twine)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large yellow onion (finely diced)
- 1 large carrot (finely diced)
- 2 stalk celery (finely diced)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 1/2 cup dry white wine (Pinot Grigio)
- 1 cup crushed tomatoes
- 2 cup veal or beef stock
- 4 sprig fresh thyme
- 2 piece bay leaves
- 2 tbsp lemon zest (for gremolata)
- 1/2 cup fresh parsley (finely chopped)
- 2 cloves garlic (minced, for gremolata)
Instructions
- 1
Pat shanks dry, season with salt and pepper. Dredge in flour, tapping off excess.
Twine around the shank prevents them from falling apart during braise.
- 2
Preheat oven to 325°F. Heat oil and butter in a Dutch oven over medium-high. Sear shanks 4-5 minutes per side until deep mahogany. Remove.
- 3
Reduce heat to medium. Add onion, carrot, celery, cook 10 minutes until soft and starting to caramelize.
Proper soffritto takes time. Don't rush.
- 4
Add garlic and tomato paste, cook 2 minutes until brick-red. Pour in wine, scrape fond, reduce by half, 4 minutes.
- 5
Add crushed tomatoes, stock, thyme, bay. Return shanks standing upright so marrow stays in bone. Liquid should come 2/3 up shanks.
Marrow is the prize. Keep bones vertical.
- 6
Cover and braise in oven 2 hours until meat is fall-off-bone tender.
- 7
Make gremolata: mix lemon zest, parsley, and minced garlic.
Gremolata is the whole reason this works. Bright, sharp, essential.
- 8
Rest shanks 10 minutes. Skim fat from sauce, reduce on stovetop if thin. Remove twine. Spoon sauce over, shower with gremolata. Serve over risotto alla milanese or polenta.
Pairs With
Nebbiolo from Piedmont
Tannic structure matches veal fat; classic regional pairing.
Sangiovese
Tomato-friendly acidity, cherry and leather notes.
POM juice, soda, lemon
Tannic fruit mimics red wine.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Beg your butcher for hind shanks — meatier, marrow-rich.
- •Scoop marrow onto toast with a tiny spoon and finishing salt. It's the chef's treat.
- •Make a day ahead — the flavor deepens dramatically overnight.
Substitutions
- veal shanks → beef shanks (more rustic, still excellent)
- white wine → dry vermouth
- crushed tomatoes → 2 whole peeled tomatoes, crushed by hand
Leftovers
Refrigerate 3 days. Reheat gently, covered, at 300°F with splash of stock.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
