Milan Style Veal Shanks Recipe
This Milan Style Veal Shanks recipe, also known as Ossobuco alla Milanese, features tender veal shanks slowly braised with white wine, vegetables, and rich beef stock. Featured on Bonacini’s Italy with host Michael Bonacini, this classic northern Italian dish is finished with bright gremolata for a perfect balance of richness and freshness. The result is a deeply flavorful comfort dish that’s ideal for family dinners or elegant entertaining.
The Inspiration
Osso buco is one of the most iconic dishes from Milan in the Lombardy region of northern Italy. The name “osso buco” translates to “bone with a hole,” referring to the marrow-filled bone at the center of each veal shank. During the slow braising process, the meat becomes incredibly tender while the marrow melts into the sauce, creating a rich and deeply satisfying flavor.
On Bonacini’s Italy, Michael Bonacini celebrates traditional Italian recipes that highlight regional ingredients and timeless cooking methods. This osso buco recipe embodies that philosophy by focusing on slow cooking, simple ingredients, and bold, comforting flavors. The dish is both rustic and elegant, making it perfect for special occasions as well as leisurely weekend meals.
Ingredients
- 4 2-inch (5 cm) thick slices of veal shank, bone-in
- 3 tablespoons (45 ml) flour, plus more if needed
- ¼ cup (60 ml) butter
- 1 cup (240 ml) diced carrots
- 1 cup (240 ml) diced celery
- 1 cup (240 ml) sliced onion
- 1 cup (240 ml) dry white wine
- 4 cups (950 ml) beef stock, plus more if needed
- ¼ cup (60 ml) tomato sauce
- 1 ½ cups (350 ml) diced tomato
- 1 bay leaf
- 1 sprig rosemary
- Salt and pepper
- 1 cup (240 ml) panko breadcrumbs
- 4 tablespoons (60 ml) olive oil
- 1 small lemon, zest
- 2 tablespoons (30 ml) parsley, finely chopped
- 2 cloves garlic, minced
Method
- Preheat oven to 350 F (175 C).
- Melt butter in a Dutch oven over medium-high heat. Lightly dredge slices of veal shank in flour.
- Brown the meat on all sides, 5-6 minutes per side, making sure not to overcrowd the pot. Transfer meat to a platter.
- Add carrots, celery, and onion to the Dutch oven.Continue cooking until vegetables have softened, 5-6 minutes.
- Add white wine, scraping the bottom of the skillet to loosen any stuck on browned bits. Continue cooking until wine has evaporated by about half or two-thirds, 10-12 minutes.
- Add beef stock, tomato sauce, diced tomatoes, bay leaf, and rosemary, season with salt, and pepper, and stir to combine. Allow the mixture to come to a simmer.
- Transfer meat back into pot, arranging with space between pieces. The stock should just cover the meat, add more if needed. Cover the Dutch oven and transfer to the oven for 2 ½ hours or until meat is falling off the bone.
- Meanwhile, in a small bowl, combine the panko, olive oil, lemon zest, parsley and garlic. Season with salt and pepper, and mix with a fork to combine, making a gremolata.
- Carefully transfer meat to a serving platter and place Dutch oven on stove over medium heat for 2 to 5 minutes to reduce the braising liquid into a sauce. Pour sauce over meat and serve with gremolata alongside.
- Buon appetito!
Serving Suggestions
Milan-style veal shanks are traditionally served with sides that absorb the rich braising sauce. One of the most classic accompaniments is creamy risotto alla Milanese, flavored with saffron, which pairs beautifully with the tender veal and savory sauce. Mashed potatoes or soft polenta are also excellent choices, as they provide a comforting base for the flavorful braising liquid.
A crisp green salad with a light vinaigrette can add freshness to the meal, balancing the richness of the dish. For beverages, a medium-bodied Italian red wine such as Barbera or Nebbiolo complements the deep flavors of the braised veal while enhancing the aromatic herbs and tomatoes in the sauce.
Final Thoughts
This Osso Buco (Milan-Style Veal Shanks) recipe is a celebration of classic northern Italian cooking. Through slow braising and simple ingredients, the dish develops deep layers of flavor and incredibly tender meat.
Featured on Bonacini’s Italy, this recipe reflects Michael Bonacini’s approach to traditional Italian cuisine—focusing on authenticity, seasonal ingredients, and time-honored techniques. The addition of fresh gremolata brings brightness and balance, turning a rich braised dish into a beautifully balanced meal.