Osso Buco alla Milanese

By admin
27 September 2010


2 kg veal shanks, cut into 5 cm pieces

100 ml flour seasoned with salt and pepper

60 ml olive oil

40 ml butter

2 onions, finely chopped

2-4 celery sticks, finely chopped

2 large carrots, finely chopped

2 garlic cloves, crushed

2 bay leaves

375 ml red wine

375 ml beef stock

1 can (400 g) peeled tomatoes

1 can (400 g) tomato purée

60 ml chopped parsley


zest of 1 lemon and 1 orange

125 ml chopped parsley

2 garlic cloves, crushed


Preheat the oven to 160 °C.

Using a sharp knife, score the fatty edges of the pieces of shank to prevent them from curling while frying.

Dip the meat in the seasoned flour and shake off the excess.

Heat the oil and butter in a pan and brown the meat in batches.

Remove from the pan.

In the same pan sauté the onions, celery and carrots (called a soffritto) until soft.

Add the garlic and bay leaves and return the meat to the pan.

Pour overthe red wine and stock and cook for 5 minutes.

Add the tomatoes, tomato purée and parsley.

Spoon into an ovenproof dish, cover with foil and bake for 2 hours or until the meat is tender.


Mix the ingredients and sprinkle over the osso buco.

Did you know? Osso buco is traditionally from Milan and consists of veal shanks smothered in a rich tomato sauce.

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