Osso Buco alla Milanese
This recipe uses Shank beef — specifically Cross-Cut Shank (12-16 oz per piece).
Learn more about all Shank cuts and cooking methods →
Prep
20 min
Cook
2.5 hrs
Total
3 hrs
Osso buco is one of the world's great braises — thick shanks slowly cooked until the collagen-rich meat melts into spoon-tender submission. The marrow melts inside the bone. The gremolata provides a bright counterpoint to all that richness.
What Ingredients Do You Need?
- 4 pieces Cross-cut beef shanks, 2 inches thick
- 1/2 cup Flour for dredging
- 3 tbsp Olive oil
- 2 tbsp Butter
- 2 Carrots, diced
- 2 stalks Celery, diced
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 cup White wine
- 1 cup Chicken or beef broth
- 14 oz Canned whole tomatoes, crushed by hand
- 2 tbsp (for gremolata) Lemon zest
- 1/2 cup (for gremolata) Fresh parsley, chopped
- 2 cloves (for gremolata) Garlic, minced
How Do You Make Osso Buco alla Milanese?
- 1
Dredge and sear
Season shanks, dredge in flour. Sear in oil and butter until golden on both sides. Remove.
- 2
Build soffritto
Add carrots, celery, and onion. Cook 8 minutes until soft. Add garlic.
- 3
Deglaze
Add white wine, scraping up fond. Reduce by half.
- 4
Braise
Add tomatoes and broth. Return shanks. Cover and braise at 325°F for 2-2.5 hours until meat falls off the bone.
- 5
Make gremolata
Mix lemon zest, parsley, and raw garlic.
- 6
Serve
Plate shanks with braising liquid. Top with gremolata. Serve with risotto Milanese.
What Are the Pro Tips for This Recipe?
- 💡 Tie kitchen twine around each shank to help it hold its shape during braising.
