Ossobuco alla Milanese (Ossobuco in Bianco) – Classic Veal Shank with Light Sauce
Experience the authentic flavors of Milan with this Ossobuco alla Milanese recipe in its traditional “in bianco” style. This version features a delicate, lightly tomato-infused sauce that highlights the rich marrow flavors from the veal bones without overpowering them. Buonissimo!
🕒 Prep & Cook Time: 2 hrs
🍽️ Servings: 4
🥄 Ingredients
For the Ossobuco:
- 4 veal ossobuco slices (approx. 750 g)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 canned tomatoes, crushed
- 1 bay leaf
- 3 pinches dried thyme
- 4 allspice berries
- 120 ml dry white wine
- 1 cup chicken or beef broth (or water if broth unavailable)
- Salt and freshly ground black pepper, to taste
For the Gremolata:
- ¼ bunch fresh parsley, finely chopped
- Zest of ½ lemon (or juice if fresh lemon unavailable)
- 1 large garlic clove, minced
- 2 anchovy fillets (optional)
👩🍳 Instructions
- Prepare the Ossobuco:
Season the veal ossobuco slices with salt and pepper, then dredge them lightly in flour, shaking off excess. Heat olive oil in a large pan and brown the ossobuco on both sides until golden. Remove from the pan and set aside. - Sauté the Vegetables:
Add butter to the same pan. Sauté diced onion, celery, and carrot over medium heat until softened. - Deglaze and Simmer:
Pour in the white wine and simmer for about 2 minutes until the alcohol evaporates. Return the ossobuco to the pan. - Add Herbs, Tomatoes, and Broth:
Add bay leaf, thyme, allspice berries, crushed tomatoes, and broth. Bring to a boil, then reduce heat to low. Season with about 1 tsp salt (adjust based on broth saltiness) and 2-3 pinches of black pepper. - Slow Cook:
Cover and simmer gently for 1½ hours, turning the ossobuco every 30 minutes to ensure even cooking. - Prepare the Gremolata:
Mix together parsley, lemon zest (or juice), minced garlic, and anchovy fillets if using. Add gremolata to the ossobuco during the last 5 minutes of cooking. - Serve:
Serve hot with creamy polenta, mashed potatoes, or classic saffron risotto (Risotto alla Milanese).
💡 Tips
- Turning the ossobuco regularly ensures tender, evenly cooked meat.
- The gremolata adds a fresh, zesty contrast to the rich stew.
- Use quality veal shanks with marrow bones for the authentic experience.
🎉 Perfect For
- Traditional Italian dinners
- Special family gatherings
- Comfort food with rich, deep flavors
📝 Final Thoughts
This Ossobuco alla Milanese in bianco is a refined classic that celebrates the marrow’s richness with subtle tomato notes and aromatic herbs. The gremolata finishing touch elevates this dish to a true Italian masterpiece, perfect for cozy, indulgent meals.