Osso Buco Alla Milanese Falloffthebone Perfection

Q: Why do I need to tie the veal shanks when making osso buco? Is it *really* necessary?

Tying the veal shanks with kitchen twine isn't strictly *essential*, but it's highly recommended! It helps the shanks maintain their shape during the long braising process, preventing them from falling apart completely. This also makes for a much nicer presentation when you're serving, as you don't end up with just a pile of shredded veal!

Q: The gremolata sounds fiddly – can I skip it when preparing my osso buco?

While you *can* skip the gremolata, it really adds a crucial element to the dish! The bright, zesty flavours of the parsley, garlic, and lemon zest cut through the richness of the braised veal, providing a delightful contrast. It's super easy to make and elevates the whole osso buco experience – give it a go, you might be surprised!

Osso Buco alla Milanese FallOffTheBone Goodness

By Emma PrescottSeptember 5, 2025

4.14 (7 Ratings)

Table of Contents

Recipe Introduction

Ever had one of those days where only proper comfort food recipe will do? Honestly, this osso buco recipe is the answer. It is proper lush, and dead easy.

A Taste of Italy in Your Dutch Oven

Osso buco , meaning "bone with a hole", is a classic Italian dish. It started in Milan. This Milanese Recipe features braised veal shanks.

It is slow cooked to perfection, resulting in meat so tender it falls off the bone. We're talking melt-in-your mouth goodness. It is not too difficult.

Give yourself about 3-3. 5 hours. This Veal Shank Recipe serves 4 people. Perfect for a small gathering.

Braised Veal : Why You'll Love This

This Dutch Oven recipe is packed with nutrients. Meat is a great source of protein. It also tastes amazing! The rich sauce is perfect for a special occasion.

Like a Sunday dinner with the family or showing off your Italian cooking skills to your mates. The bright gremolata recipe adds a fresh citrusy touch, cutting through the richness of the braised veal.

Honestly, this dish is proper lush, so don't skip it.

Ready to get stuck in? Next, we'll look at the ingredients you'll need to recreate this traditional Osso Bucco dish.

Ingredients & Equipment: Let's Get This Show on the Road!

Right, so you fancy making osso buco ? Brilliant choice! It's a proper comfort food recipe , perfect for a chilly evening.

Don't worry, you don't need a fancy Italian nonna to guide you. Just me! I will show you all the best tricks for a perfect Milanese Recipe

Main Ingredients: Get Your Ducks in a Row

Here's what you need, measurements and all, for this Veal Shank Recipe .

4 Veal Shanks (about 1.5-2 inches thick): That's around 1.2-1.6 kg , tied up nicely with kitchen string. Look for shanks that are nice and meaty, with a good amount of marbling. That marbling will render during cooking, making the meat even more tender.
1/2 cup ( 60g ) All-Purpose Flour: To dredge the shanks in. Season it well with salt and pepper, mind you.
1/4 cup ( 60ml ) Olive Oil: For searing, baby!
1 large Onion: Finely chopped. Should be about 200g .
2 Carrots: Finely chopped (about 150g ).
2 Celery Stalks: Finely chopped as well. Aim for around 100g .
4 cloves Garlic: Minced. And don't be shy with it!
1 cup ( 240ml ) Dry White Wine: Something like a Pinot Grigio works a treat.
1 (14.5 oz) ( 400g ) can Diced Tomatoes: Undrained, straight from the tin.
2 cups ( 480ml ) Beef Broth: Low sodium is best, so you can control the salt.
2 Bay Leaves: For that lovely aromatic flavour.
1 sprig Fresh Rosemary: Another flavour bomb!
Salt and Freshly Ground Black Pepper: To taste, obviously.

Seasoning Notes: The Secret Sauce

Seasoning is key to any good Italian Cooking, especially for something like osso buco.

Essential spice combo: Bay leaves, rosemary, salt, and pepper. Simple, but effective.
Aromatics are your best friend here. Garlic and the vegetables build layers of flavour.
Don't have white wine? A splash of dry sherry will do in a pinch.

Equipment Needed: Keep It Simple, Stupid

You don't need a kitchen the size of Wembley Stadium for Italian Cooking

Large Dutch Oven or heavy bottomed pot with a lid: This is your workhorse. If you don't have a dutch oven use a heavy bottomed pot. I swear by mine, especially for Braised Veal .
Kitchen Twine: To tie those shanks. Keeps them in shape!
Shallow Dish: For dredging the veal in flour. A plate works just fine.

Now, let's get cooking this osso bucco ! Trust me, the end result is worth every minute. You'll be saying "Mamma Mia!" after the first bite.

Let's Talk Osso Buco: Italian Cooking Made Easy

Oh my gosh, have I got a treat for you! We're diving headfirst into the world of Italian cooking with a proper comfort food recipe : Osso Buco ! I know, I know, it sounds a bit fancy, but trust me, it's easier than you think.

Especially if you have a trusty Dutch oven . This isn't just any Veal Shank Recipe , this is the recipe.

Let me share how I get this Milanese Recipe spot on!

Prep Steps: Getting Our Ducks in a Row

First things first, let's get organised. It's all about the "mise en place" fancy French for "everything in its place.

" Chop your onion (approx. 200g ), carrots (approx. 150g ), and celery (approx. 100g ). Mince those garlic cloves.

This saves so much time later. Safety alert! Watch those fingers when chopping, yeah?

step-by-step to Braised Veal Perfection

Right, let's get started!

Flour Power : Pat your veal shanks (approx. 1.2-1.6kg ) dry, then give them a good dredge in seasoned flour ( 60g ). Shake off the extra.
Sear It : Heat 60ml of olive oil in your Dutch oven . Sear those shanks until golden brown on all sides. We want a nice crust!
Veggie Time : Add the onion , carrots , and celery to the pot. Sauté for 5- 7 minutes until softened. Then, chuck in the minced garlic and cook for another minute, until you can really smell it.
Wine O'Clock : Pour in 240ml of dry white wine and scrape up those lovely browned bits from the bottom of the pot. Let the wine reduce a bit for 2- 3 minutes.
Sauce Up : Stir in 400g of diced tomatoes, 480ml of beef broth, 2 bay leaves , and a sprig of rosemary . Season with salt and pepper, don't be shy.
Braising Time : Pop the veal shanks back in, nestling them into the sauce . Bring it to a simmer, then cover and reduce the heat to low.
Simmer Down : Braise for 2.5- 3 hours , or until that meat is practically falling off the bone. Keep an eye on the liquid.
Gremolata Magic : While that's bubbling away, whip up your gremolata recipe with parsley (approx. 10g ), minced garlic , and lemon zest.

Pro Tips for a Knockout Osso Bucco

Honestly, the gremolata is key! It adds a fresh zing that cuts through the richness of the dish.

Avoid over crowding that Dutch oven, sear in batches! The long braise is vital. Don't rush it! And if you're making this for a big dinner party, you can totally make it a day ahead.

The flavour just gets better!

Remember to use kitchen twine. Nobody wants a messy bone fest!

Recipe Notes: Cracking the Osso Buco Code!

Right, so you're about to tackle Osso Buco . Honestly, it's easier than it looks. This ain't just Italian cooking ; it’s proper comfort food.

These notes will help you nail your Veal Shank Recipe !

Serving Suggestions: Plating Like a Pro

Listen up, presentation matters! For Osso Bucco , forget fancy frills. Pile that glorious braised veal onto creamy polenta or saffron risotto. A sprinkle of extra gremolata recipe ? chef's kiss .

Oh, and don't forget the bread! Crusty sourdough is perfect for mopping up that incredible sauce . A crisp, dry white wine is a must too. Salute!

Storage Tips: Keeping it Fresh

Right, got leftovers? Lucky you! Properly stored Osso Buco is great.

Fridge wise, bung it in an airtight container. It'll happily sit there for 3-4 days . Reheat gently on the hob or in the oven.

Freezing is an option, mate! Portion it up, cool it down, and freeze for up to 3 months . Thaw overnight in the fridge and reheat slowly.

Honestly, sometimes Dutch oven creations are better the next day!

Variations: Making it Your Own

Fancy a tweak? Go for it!

For a dairy-free version, just make sure your broth is dairy-free. Easy peasy!

Swapping ingredients? Seasonal root vegetables work wonders in place of some of the carrots.

Remember, this is about Meat and flavour, so get creative!

Nutrition Basics: Goodness in Every Bite

Okay, let's be real: Osso Bucco is a treat, not a salad. But it's packed with protein from the veal .

Key health benefits include essential minerals from the bone marrow. It is also a source of happiness. Plus, all those veggies add vitamins and fiber.

Remember, enjoy it in moderation as part of a balanced diet! It's a true Milanese recipe !

So, there you have it, my friend! Don’t be intimidated. Give it a go, have fun, and enjoy the amazing flavors of Osso Buco .

This comfort food recipe is worth it. You got this! You're gonna get a wonderful Gremolata recipe .

Frequently Asked Questions

What is osso buco, anyway? Sounds a bit fancy!

Osso Buco is a classic Italian dish from Milan, traditionally made with braised veal shanks. The name literally translates to "bone with a hole" referring to the marrow filled bone at the center of the shank.

It's slow cooked to make the veal incredibly tender, creating a rich and comforting dish perfect for a special occasion or a hearty Sunday dinner think of it like a posh stew!

Why do I need to tie the veal shanks when making osso buco? Is it really necessary?

Tying the veal shanks with kitchen twine isn't strictly essential, but it's highly recommended! It helps the shanks maintain their shape during the long braising process, preventing them from falling apart completely.

This also makes for a much nicer presentation when you're serving, as you don't end up with just a pile of shredded veal!

Can I make osso buco ahead of time? Will it still taste as good?

Absolutely! Osso buco is actually one of those dishes that often tastes better the next day. The flavors have more time to meld together. Simply let it cool completely, then store it in an airtight container in the fridge for up to 3 days.

Gently reheat on the stovetop or in the oven before serving, ensuring the veal is heated through.

I can't find veal shanks is there a decent substitute for this osso buco recipe?

Finding veal shanks can sometimes be a bit tricky, so beef shanks are a perfectly acceptable alternative! Keep in mind that beef shanks are generally larger and tougher than veal, so they'll require a longer braising time usually around 3-4 hours, or until they are fork tender.

The flavour profile will be slightly different, but still delicious.

The gremolata sounds fiddly can I skip it when preparing my osso buco?

While you can skip the gremolata, it really adds a crucial element to the dish! The bright, zesty flavours of the parsley, garlic, and lemon zest cut through the richness of the braised veal, providing a delightful contrast.

It's super easy to make and elevates the whole osso buco experience give it a go, you might be surprised!

What's the best way to store leftover osso buco?

Leftover osso buco can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of broth if needed to prevent it from drying out.

You can also reheat it in the oven at 325°F (160°C) for about 20-25 minutes, or until heated through. Make sure the internal temperature reaches 165°F (74°C). Remember to remove the bay leaves and rosemary before storing, as they can become bitter over time.