Name: My Milanese-style veal osso buco
Prep time: 45 min
Cook time: 2 h 30 min
Yield: 4 people
Cuisine: Italy
Ingredients: 4 veal shanks; flour; 1 lemon (untreated organic); thyme; 30 cup ofwater; olive oil; salt, pepper; parsley; 3 carrots (1/3 finely diced, 2/3 cubed for the filling (easier to cut)); 1 celery (large); 1 onion; 800 oz ofchopped tomatoes; 1 garlic; 1 dry white wine; 1 veal stock (in powder form); basil; cast-iron casserole (oven-safe); sauté pan; vegetable brush; chef's knife

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Updated on 25 November 2025 by

lepetitfred

10 reviews 4.4 : Very good

Cuisine

Italy

Level

Easy

Preparation

45 minutes

Cooking

2 hours 30

I’ve tried several osso buco recipes, but this traditional Milanese-style veal osso buco is definitely my favorite, with its mixed vegetables and slightly lemony sauce. Osso buco (which could be translated into English as “hollow bone”) is a dish of Italian origin, specifically from the Milan region.

It’s a very flavorful dish, consisting of a stew made with chunks (or slices) of veal shank, braised in dry white wine. This stew cooks slowly (2 hours) with a vegetable garnish (here I used carrots and chopped tomatoes).

It is usually served with Milanese risotto, polenta, mashed potatoes, or fresh pasta.

As you’ll see, this Milanese-style veal osso buco is cooked in the oven, covered. For this, you’ll need a cast-iron casserole dish, which is ideal for this type of slow cooking.

All in all, it’s a fairly easy recipe to prepare, but one that will impress and delight your guests.

You can prepare this Osso Buco in advance and reheat it slightly before serving.

For

people

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For the vegetable filling
4 veal shanks
flour
1 lemon untreated organic
thyme
1.3 cup of water
olive oil
salt, pepper
parsley

For the finely diced vegetables
3 carrots 1/3 finely diced, 2/3 cubed for the filling (easier to cut)
1 celery large
1 onion

For the tomato sauce
28.2 oz of chopped tomatoes
1 garlic
1 dry white wine
1 veal stock in powder form
basil

Dice the meat into small cubes and brown it
- 1
  Scrub the carrots and rinse them under running water.
- 2
  Dice one-third of the carrots (set the rest aside for later), the onion, and the celery stalks into brunoise.
- 3
  Meanwhile, lightly dust the shank slices with flour and brown them for a few minutes in a skillet with olive oil.
- 4
  Set aside the shank pieces. If necessary, scrape and loosen any meat clinging to the bottom of the pot; this will add flavor to the brunoise.
- 5
  Add the finely diced vegetables to the pot, then season with salt and pepper. Sauté the vegetables over medium heat for about 10 minutes, being careful not to burn them!
Tomato sauce
- 6
  Peel, remove the germ, and mince the garlic.
- 7
  Heat a little olive oil in a skillet.
  Pour in the contents of the can of crushed tomatoes. Add the garlic and let it simmer for a few minutes.
- 8
  Prepare the veal stock by diluting it in a glass of water.
- 9
  Add the veal stock to the pan, along with the white wine.
- 10
  Season with salt and pepper, and add a few fresh basil leaves if you have them. Let it simmer for 2 minutes.
Baking
- 11
  Add the sauce to the casserole dish, along with the pieces of meat.
- 12
  Peel and dice the remaining carrots, then add them to the contents of the casserole dish. Pour the water into the casserole dish as well (see the amount listed in the ingredients).
  Preheat the oven to 200°C.
- 13
  Grate the lemon zest into the pot. Add the sprig of thyme and stir.
- 14
  Cover the casserole dish and place it in the oven. Bake for 1 hour and 30 minutes , making sure the water doesn’t evaporate too much.
Final cooking
- 15
  Remove the pot from the oven, and add water if there isn't enough broth left. Don't put the lid back on if there's too much liquid; otherwise, cover it again.
- 16
  Let it cook for another 30 minutes in the oven or on your stovetop.
- 17
  Rinse, trim, and finely chop the parsley. Set aside in a bowl.
  Once cooked, serve the osso buco piping hot with the chopped parsley.

Notes

WHAT TO DRINK WITH THIS OSSO BUCO? It can be served with a rosé from the Provence region (such as a Bandol or a Cassis), a red Côtes-du-Forez, or a wine from Lombardy, such as a red Valtellina.