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The main dish, Mediterranean

Milanese style osso buco

Milanese style osso buco is veal shank slices braised in a white wine tomato sauce, finished with a fresh lemon gremolata. For 6 people, it takes 35 minutes of active work and is made entirely the day before, leaving only reheating for the day itself. It rates as medium difficulty, costs €6.80 per person, and the key to success is keeping the shanks upright while they cook so the marrow melts into the sauce.

Veal shank slices simmered in a white wine tomato sauce, brightened with a fresh lemony gremolata.

Milanese style osso buco
For
6 people
Work
35 min
Total time
3 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€6.80
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Milanese style osso buco plays on two distinct textures. After two hours of slow braising, the veal turns fork tender and soaks up a tomato sauce sharpened with white wine. On top, the gremolata adds a bright, lemony hit that wakes up every bite right before serving, and that contrast is what gives the dish its character.

It's a cold season dish, ideal for a family dinner or a get together with friends when you want to impress without spending the evening at the stove. Since it's made the day before, you can build your menu around a simple starter and a dessert that needs little attention on the day. Kids tend to like it too, since the meat turns out very tender.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 2 h 25
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 35 min
  4. When it's time to serve 1 step

The day before, you brown the meat, build the sauce, let everything simmer, then cool it, so your mind is free on the day itself. Just before guests arrive, you make the gremolata and gently reheat the dish covered. At serving time, you plate the shanks topped with sauce and scatter the gremolata at the very last second so it stays fresh.

The ingredients

6 people

Butcher

  • veal shank slices 6

Pantry

  • flouroften in the pantry 4 tbsp
  • crushed tomatoesoften in the pantry 400 g
  • dry white wine 20 cl
  • veal broth 40 cl
  • olive oiloften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • onions 2
  • carrots 2
  • celery stalks 2
  • untreated lemon 1
  • flat leaf parsley 0.5 bunch
  • garlic 2 cloves

Dairy

  • butter 30 g

Allergens Gluten, Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Coat the veal shank slices in flour and brown them in a Dutch oven with the oil and butter, then set aside. 15 min

    Shake off the excess flour, otherwise the sauce turns too thick.

  2. Sweat the diced onion, carrot, and celery, deglaze with white wine, then add the tomatoes and broth. 10 min

    Let the alcohol evaporate completely before adding the rest.

  3. Stand the shanks back up in the sauce, cover, and let simmer gently until the meat turns tender, then let it cool. 2 h

    Keep the bones upright, the marrow melts into the sauce.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the gremolata by chopping the parsley with the lemon zest and garlic. 10 min

    Take just the zest, avoiding the bitter white pith.

  2. Gently reheat the osso buco, covered. 25 min

    Add a ladle of broth if the sauce looks too thick.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the shanks topped with sauce and scatter with gremolata.

    Add the gremolata at the very last second, it loses its freshness in the heat.

Our tips to get it right

  • Pick shank slices of even thickness, about 4 cm, so they all cook at the same rate.
  • If the sauce looks too thin at the end of cooking, lift out the shanks and reduce it uncovered for a few minutes before putting them back in.
  • Zest the lemon right before making the gremolata, the essential oils fade fast and lose their punch.

The variations

  • Swap the veal shanks for beef shanks, the cooking time runs a bit longer but the meat turns just as tender.
  • For a meatless version, use thick slices of celeriac braised in the same sauce, the result stays satisfying.
  • For kids or a busy weeknight, serve the sauce and shredded meat over pasta instead of whole shank slices.

What to serve it with

  • Risotto alla milanese, the classic pairing
  • Homemade mashed potatoes
  • A glass of dry white wine

Storage

Osso buco keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the gremolata, which is best made fresh right before serving. Reheat gently over low heat, covered, adding a splash of broth if needed.

Questions about this recipe

Can you make osso buco without the marrow bone?

Yes, you can use boneless shank slices, but the sauce will lose some of its richness. The marrow that melts during cooking adds body and flavor to the sauce.

Can you replace the white wine with something else?

You can use broth with a splash of white vinegar to keep the acidity. The result will be slightly less fragrant but still works well.

How do you plate osso buco for a dinner party?

Serve one shank slice per person in a shallow bowl, generously topped with sauce. Add the gremolata last, right before bringing the plates to the table.

Can you make osso buco for more than 6 people?

Yes, the recipe scales up easily, you just need a pot large enough for the shanks to stand upright without overlapping too much. The simmering time stays the same.

Can a Milanese style osso buco be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a Milanese style osso buco?

Allow 3 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a Milanese style osso buco?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Milanese style osso buco cost?

About €6.80 per person, that's €40.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Remember to ask your guests about their allergies before putting your menu together.

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