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Ossobuco alla Milanese (In Bianco)

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Adjust Servings:
2 kg Veal пластины телячьей голени с косточкой посередине
200 г Onion
150 г Carrot
150 г Celery root
3 зубчика Garlic
1/2 Lemon zest
200 мл White wine
500 мл Beef stock
1 шт Bay leaf
3 pcs Pimento
2 бутона Clove
7 шт Black pepper whole
по вкусу Salt
для жарки Vegetable oil

Ossobuco alla Milanese (In Bianco)

  • Dairy-Free
  • Gluten-Free
  • 3-5 h
  • Serves 6
  • Medium




Ossobuco or oss bus (in Milanese dialect) is Italian for “bone with a hole”. Its name is a reference to the dish’s main ingredient – cross-cut (usually 3-3.5 cm thick) veal shanks with a marrow hole in the center. When cooked, shanks become melt-in-your-mouth tender and marrow falls out creating the hole in a veal shank. 

As any slow-cooked dish, ossobucco is cooked for hours to be most tender and flavorful. It is simple to cook as it requires your attention only in the very beginning and then it cooks itself in the oven.

Ossobucco is a perfect family dish that can be cooked in advance and served with various side dishes. It is also great for a festive table as it looks extremely appealing when served.

There are two types of ossobucco: with and without tomatoes. The latter is called “ossobuco in bianco” and it is considered the original version, though the modern version with tomatoes is now more popular.

The classic version can also be made with onions with the addition of carrots and celery. 

Today we’re making the classic version without tomatoes! It’s so delicious!


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A key to a successful ossobucco as well as any meat dish is the right choice of meat. Choose fresh, not very thick (no thicker than 4 cm) veal shanks of the same size (approx. 300 g each). We will cook it in the oven, so you need a thick-bottomed roasting pan with a lid to hold the pieces in one layer. If you don’t have such a pan, you can take two pans, but mind that the meat for ossobucco should necessarily be arranged in a single layer.


To prepare the meat, take kitchen scissors, and make 2-3 mm slits in the meat membrane on the edges of each side. Otherwise, the meat will turn inside out during cooking. Use kitchen twine to tie the veal shanks around the circumference to prevent it from falling apart. You should remove the twine before serving.


Finely dice the carrot, celery, and onion into 5 mm cubes (3x3 mm). Place the butter and the vegetables in a pan. Cook over medium heat for about 10 min stirring.


Chop the garlic and add it to vegetables. Add the lemon zest. Mix and cook for 2-3 min. At this moment you should smell a very unique and divine flavor. Even out the surface and set aside.


Preheat the oven to 175 degrees Celsius.


Heat some oil in another pan and cook the shanks until brown on both sides. Cook first on the side with a bigger hole so the marrow doesn’t fall out when turning.
Arrange the cooked shanks on top of vegetables in a single layer.


Discard the oil from the pan, leaving just a little. Place it over medium heat and add the white wine. It will boil almost immediately and alcohol will start to evaporate. Wait for 1-2 min then add the broth and bring to a boil. Pour the wine-and-broth mixture over the vegetables and meat.


Add the spices and season with salt. Make sure the liquid covers meat by ⅔. Add water if needed. Bring to a boil on the stove, then cover with a lid and then place in the oven and cook for 2-5 h. The cooking time depends on the meat. If veal if young, it will take about 2 h to cook, if it’s older, then it might take about 3-5 h. The meat should be fork-tender once done.


According to a traditional recipe, gremolata should be added to ossobucco 5 min before it is done. Gremolata is a fragrant mixture of garlic, lemon zest and parsley. The ingredients are finely chopped, mixed together, added to ossobucco and cooked together for 5 min. If you cook ossobucco in advance, add gremolata when you warm up the dish before serving.

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