• 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.