Ossobuco alla Milanese: here’s how to make it perfect – Italian cuisine reinvented by Gordon Ramsay

There are some dishes that require time and care, to also honor the roots of the culture and tradition that they carry within. Like theossobuco alla Milanese, a typical dish of Lombard cuisine, which combines taste and simplicity. Usually, it is served with saffron risotto as a “side dish”, this makes you understand the commitment that goes into tackling it, both in preparing and eating it. But how to prepare it? Below we provide you with the recipe, step by step, with all the tricks for making real Milanese osso buco. You can read in ours gallerysome advice on how to make it even tastier and how to preserve it, if it ever ends up.

Ossobuco alla Milanese: the recipe


4 veal shanks
500 ml of meat broth
3 blonde onions
50 g of flour
3 heads of garlic
1 bunch of parsley
1 lemon (grated zest)
80 g of butter
1 glass of white wine
oil, salt and pepper to taste


Let’s start by quickly browning the onions in oil, then blend them with the white wine and let them simmer.

Now prepare the shanks: use scissors to score the meat on the sides of the bone to prevent it from curling during cooking. Then, dredge them in the flour.

Remove the onions and set them aside: in the same saucepan, add more oil, melt the butter, then place the shanks.

Cook them on high heat for about 5 minutes, so that the crust forms, then turn them over to the other side and do the same.

Pour in more wine, add the broth and the cooked onions, place the lid on and cook for about half an hour over low heat; at this point, turn the meat and cook for another half hour.

In the meantime, prepare the gremolata: that is, grate the zest of a lemon, then chop the washed and peeled parsley and also chop the garlic, depriving it of its soul.

Once the shanks are ready, serve them with a portion of Milanese risotto and sprinkling them with the inevitable gremolada.

Browse the gallery to learn all the secrets for making a Milanese ossobuco to perfection!

The tricks for the perfect Milanese ossobuco

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