Osso Buco alla Milanese

Episode 49 - Osso Buco alla Milanese


  • 4 Osso Buco (Veal Shank cut into 3cm thicknesses)
  • 1 cup Plain Flour
  • 1 Onion (chopped)
  • ½ cup White Dry Wine
  • Butter & Salt
  • Gremolata (tablespoon of grated lemon rind & chopped parsley)
  • 2 Stock Cubes or Broth (to cover meat)


  1. Brown chopped onion in a casserole pan with a large piece of butter.
  2. Add the floured shanks and brown well on both sides.
  3. Add the white wine and let half evaporate.
  4. Add salt to taste and cover with water or broth.
  5. Allow cooking for approximately 1½ hours on low heat, (the secret is to buy young veal shanks so the meat is tender and needs less cooking time).
  6. Five minutes before serving add the lemon rind & parsley. Can be served with Polenta, Mashed Potato or Rice.