Today, we’re going to prepare one of the tastiest and most classic meat stews in Italian cuisine. It’s the recipe for ossobuco alla milanese, a dish that comes from the city of Milan.
It is usually served with Milanese-style rice, polenta, or mashed potatoes, making it a very complete meal when paired with any of these sides. The sauce is rich and flavorful, with a touch of lemon zest, garlic, and parsley added just before serving, known as gremolata.
Ossobuco gets its name from the Italian word ossobuco, meaning hollow bone. It’s a cross-section of the cow’s shank, including the bone, marrow, and surrounding meat. This cut is widely used because its meat becomes very tender and flavorful once cooked.
How to Make Osso Buco a la Gremolata (Italian Cuisine)
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal leg pieces | 2 pieces (270–300 g each) |
| Flour | 2 tablespoons |
| Onion (small) | 1 |
| Carrot | 1 |
| Bay leaf | 1 |
| Beef broth (or chicken broth) | 100 ml |
| Tomato paste or natural tomato | 2 tbsp or 200 g |
| Extra Virgin Olive Oil | As needed |
| Salt | To taste |
| Black pepper | To taste |
For the Garnish
| Ingredient | Quantity |
|---|---|
| Mashed potatoes | As needed |
| Cooking sauce | 2 tablespoons |
For the Gremolata
| Ingredient | Quantity |
|---|---|
| Garlic clove | 1 |
| Lemon zest | From ½ lemon |
| Fresh parsley (finely chopped) | 2 tablespoons |
Step-by-Step Preparation
Gremolata
- Crush the garlic clove in a mortar.
- Add the lemon zest and finely chopped parsley.
- Mix well and set aside.
Osso Buco
- Clean the meat with kitchen paper and lightly coat each piece with flour, shaking off the excess.
- Heat 2 tablespoons of oil in a shallow pot. When hot (not burnt), brown the meat on both sides, turning only once. Remove and set aside.
- In the same pot, add a little more oil and cook the finely chopped onion and carrot with the bay leaf.
- Lower the heat, cover, and let them sweat for 5–6 minutes, stirring occasionally.
- Pour in the Beef broth (or chicken broth) and increase the heat until it boils and reduces.
- Lower the heat again and add the tomato and a glass of water. Season with salt and pepper.
- Bring to a gentle simmer and carefully add the meat pieces.
- Cover and let it cook slowly for about 1 hour and 15 minutes, or until the meat is tender.
- Remove the osso buco pieces and set aside.
- Blend the sauce until smooth, then return it to the pot and bring it back to a boil to restore its color.
- Return the meat to the pot, heat for a few minutes, and adjust seasoning.
Serve piping hot with mashed potatoes, covered in sauce, and topped with gremolata.
Video Guide ✒️
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420–480 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 450 mg |
| Iron | 3 mg |
FAQs
What cut of meat is best for osso buco?
The best cut is veal shank, as it contains bone marrow and connective tissue that make the dish rich and flavorful.
Can I use beef instead of veal?
Yes, beef shank can be used, though the flavor will be slightly stronger and less delicate.
What is gremolata?
Gremolata is a fresh mixture of garlic, lemon zest, and parsley added at the end for brightness and aroma.
How do I know when the meat is done?
The meat is ready when it becomes very tender and can be easily pierced with a fork.
Can I make it ahead of time?
Yes, it often tastes even better the next day as the flavors become more developed.
Conclusion
Osso buco alla milanese is a classic Italian dish known for its deep flavor and tender meat. The slow cooking process, combined with the fresh gremolata, creates a perfect balance of richness and freshness. Serve it with your favorite side like mashed potatoes or polenta for a complete and satisfying meal.
