Osso buco Milanese

This is the classic osso buco dish, Osso Buco Milanese is a ragu of tender veal on the bone, served on a bed of saffron risotto and topped with herby, garlicky gremolata.

  • 2 hrs cooking
  • Serves 6
  • Print
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Osso buco Milanese
  • 6 3cm-thick centre-cut veal shin
  • plain flour, seasoned, to taste
  • 1 large onion, finely chopped
  • 2 clove garlic
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 fresh bay leaves
  • 1/2 bunch thyme
  • 250 millilitre (1 cup) dry white wine
  • 2 tablespoon tomato paste
  • 1 400g can chopped italian tomatoes
  • 1 cup water
  • 100 gram unsalted butter
  • 1 cup finely chopped flatleaf parsley
  • 1 1/2 tablespoon finely grated lemon rind
  • 2 clove garlic, finely chopped, to garnish
  • 2 teaspoon lemon juice
  • 1 teaspoon olive oil
Saffron risotto
  • 300 gram arborio rice
  • 1 litre (4 cups) chicken stock
  • 20 gram butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 125 millilitre (1/2 cup) white wine
  • 2 tablespoon olive oil
  • 2 black peppercorns
  • 1/4 teaspoon saffron threads, soaked in boiling water for 10 minutes
  • 60 gram parmesan, grated


Osso buco Milanese
  • 1
    Dust veal shin pieces in flour. Heat 2 tablespoons olive oil in large frying pan; cook veal over medium heat until golden on each side, then drain on absorbent paper.
  • 2
    Heat 1/2 cup olive oil in a large saucepan. Add onion and garlic; cook over medium heat until onion is soft. Add carrots, celery and bay leaves; cook 3 minutes, or until vegetables are slightly tender.
  • 3
    Add wine; simmer 5 minutes. Stir in tomato paste until well combined.
  • 4
    Add Italian whole peeled tomatoes and water. Cover; simmer 10 minutes. Season to taste.
  • 5
    Scatter butter over base of a large ovenproof dish. Top with a large single layer of veal, then pour over the sauces and add water to almost cover veal.
  • 6
    Cover dish tightly with foil and cook at 180°C (160°C fan-forced) for 90 minutes, or until meat is tender.
  • 7
    To make gremolata, combine all ingredients in a bowl. Cover and refrigerate until required.
Saffron risotto
  • 8
    Bring stock and saffron to the boil in a large saucepan. Reduce heat and keep hot.
  • 9
    Heat butter and oil in a large, heavy-based pan; cook onion, stirring, until soft but not coloured. Stir in garlic and add rice; stir over medium heat until coated in butter mixture.
  • 10
    Add wine; cook, uncovered, until liquid has evaporated. Add stock mixture in ½ cup (125ml) batches; cook, stirring, over a low-medium heat until liquid is absorbed after each addition. Total cooking time will be about 25 minutes.
  • 11
    When almost all the liquid is absorbed and rice is just tender, remove from heat. Stir through parmesan, extra butter and salt and pepper to taste.
  • 12
    Serve osso buco on a bed of saffron risotto and top with gremolata.

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