A classic Milanese dish: cross-cut veal shanks slow-braised in a tomato and white wine broth, finished with a fragrant gremolata topping.

خطوات التحضير

Tie kitchen twine around each veal shank to help it hold its shape during cooking.

Season the shanks with salt and pepper, then dust lightly with flour.

Heat oil and butter in a wide pot and sear the shanks on both sides until golden, then set aside.

In the same pot, cook the onion, carrot and celery until softened.

Add the garlic for a few seconds, then pour in the white wine, scraping up any browned bits.

Add the tomatoes and stock, then return the shanks to the pot.

Partially cover and simmer gently for 1.5 to 2 hours until the meat is very tender.

Check the liquid level occasionally and add more stock if needed.

Just before serving, mix the lemon zest, garlic and parsley to make the gremolata.

Remove the twine from the meat and serve the shanks with the sauce, topped with fresh gremolata.

نصيحة

Do not skip the gremolata — it gives the dish its final balance between richness and freshness. Osso buco is traditionally served with Milanese saffron risotto.

Osso buco means «bone with a hole» in Italian, referring to the marrow found at the centre of each cross-cut veal shank — considered by many the most delicious part of the dish. It originated in the city of Milan and remains a cornerstone of traditional Lombard cuisine.

The dish relies on slow cooking to transform a relatively tough cut into something meltingly tender, while the sauce thickens and deepens in flavour from tomato, white wine and vegetables. The authentic recipe is always finished with gremolata — a mixture of grated lemon zest, garlic and fresh parsley — added at the last moment to give the dish a bright, fresh lift that cuts through the richness of the sauce.