Osso buco Milanese

May 30, 2012 (Last Updated: January 11, 2019)
Osso buco Milanese recipe

Osso buco Milanese is a dish well known for its tenderness. This is a pretty traditional version full of flavour and absolutely delicious.

To drink: A smooth, warming Merlot pairs well with slow-roasted meats. 

Osso buco Milanese

Serves: 4
Cooking Time: 2 hrs


  • 30ml (2 tbsp) olive oil
  • 8 beef shins
  • 30ml (2 tbsp) cake flour
  • 20g (2 tbsp) butter
  • 1 onion, chopped
  • ½ celery stick, chopped
  • salt and freshly ground black pepper, to taste
  • 125ml (½ cup) dry white wine
  • 375ml (1½ cups) beef stock
  • Gremolata

  • zest of 1 lemon, grated
  • 1 garlic clove, chopped
  • 30ml (2 tbsp) fresh flat-leaf parsley, chopped
  • fresh crusty bread, to serve



Heat the oil in a large non-stick frying pan.


Lightly dust the beef shins with flour and fry in batches until brown. Transfer to a plate and set aside.


Add the butter and chopped vegetables to the pan. Season and cook over low heat for 5 – 6 minutes. Return the meat to the pan and add the wine.


Add the stock and reduce the heat to low, cover with a tight-fitting lid and cook gently until the meat is tender, about 1½ hours.


For the gremolata, combine all the ingredients.


Spoon the osso buco onto a serving platter and scatter with the gremolata before serving. Make sure there is plenty of crusty bread to mop up all the rich gravy.


Cook's tip: Beef shin is a delicious substitute for the more traditional veal shin.



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