Osso buco with gremolata – Milanese-style braised beef Recipe
Osso buco is a classic dish from Milan: slices of beef or veal shank slowly braised with vegetables, wine and stock until the meat falls off the bone. It’s often served with gremolata – a fresh topping of parsley, garlic and lemon zest that lightens the rich sauce. It’s the Italian answer to long-braised meats and stews, ideal for Sunday lunch or a special dinner.
Milanese osso buco stands out because the meat is braised on the bone with marrow, which gives the sauce a deep, almost velvety umami flavour. Long, slow cooking in wine, stock and vegetables makes the shank fall apart at the touch of a fork, while the citrusy gremolata on top adds brightness and freshness to the rich sauce. It captures the character of northern Italian cooking: richness, butter, wine and precision applied to simple ingredients.
Chef's tips
Before braising, thoroughly brown the floured meat in well-heated fat – the caramelised crust is the foundation of the sauce’s flavour. Control the braising temperature: the liquid should just gently “tremble”, not boil vigorously, otherwise the meat will be stringy instead of tender. Prepare the gremolata just before serving, using only finely grated lemon zest (without the white pith) to avoid bitterness.
How to serve
The most classic way to serve osso buco is with creamy saffron risotto alla milanese or with smooth mashed potatoes that soak up the sauce. It pairs beautifully with full-bodied dry red wines such as Barbera or Nebbiolo, perfect for a long, relaxed Sunday lunch with family. If you’re serving it for a special dinner, plate the meat on warmed plates and be generous with the gremolata – guests will mop up the sauce to the last drop.
Ingredients
- slices of beef or veal shank on the bone (osso buco) about 250–300 g each - 4 piece
- flour for dredging the meat - 3 tablespoons
- carrot medium - 2 piece
- stalks of celery - 2 piece
- onion large - 1 piece
- chopped canned tomatoes - 400 g
- dry white wine can be replaced with extra stock - 200 ml
- beef or vegetable stock - 400 ml
- olive oil - 3 tablespoons
- butter optional, for extra flavour - 20 g
- garlic cloves 2 for the sauce, 2 for the gremolata - 4 pieces
- bay leaf - 2 piece
- fresh parsley for the gremolata - 1 bunch
- lemon preferably unwaxed - 1 piece
- salt to taste
- freshly ground black pepper to taste
Preparation
- Pat the meat dry with paper towels, season with salt and pepper on both sides. Dredge each slice in flour, shaking off the excess.
- Dice the carrot, celery and onion finely. Peel and chop two garlic cloves.
- In a large heavy pot with a lid, heat the olive oil and butter over medium-high heat. Add the meat and brown for 3–4 minutes on each side until nicely coloured. If your pot is small, do this in batches. Remove the meat to a plate.
- In the same pot, add the chopped vegetables and garlic. Sauté over medium heat for 8–10 minutes, stirring often, until they soften and take on a little colour.
- Pour in the wine, stir and scrape up the browned bits from the bottom of the pot with a wooden spoon. Cook for 2–3 minutes until some of the liquid evaporates.
- Add the canned tomatoes, stock and bay leaves. Stir and bring to a gentle simmer.
- Return the meat slices to the pot so they are mostly submerged in the sauce. Reduce the heat to low, cover and braise for 1.5–2 hours, until the meat is very tender and easily pulls apart with a fork. Check every 20–30 minutes, turn the meat and add a little water or stock if needed.
- Towards the end of cooking, season the sauce with salt and pepper. If it is too thin, uncover the pot and cook for a few more minutes until it thickens.
- Make the gremolata: finely chop the parsley, very finely chop or press the remaining two garlic cloves, and finely grate the lemon zest (only the yellow part). Mix everything together in a small bowl.
- Serve the hot slices of meat topped with the sauce and generously sprinkled with gremolata just before serving.
Storage
Osso buco keeps very well – the flavours deepen overnight. Cool completely, store in the fridge for up to 3 days or freeze in airtight containers. Reheat gently on the stove, adding a splash of water or stock if the sauce has thickened too much.
