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Osso Buco — traditional dish from Milan, Italy
Main course Meat

Food Flavour DNA

Nutritional Values

🔥640kcal
💪50gProtein
🌾16gCarbs
🥑40gFat
🌿2gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Osso Buco

How to order / say it
Say it Ossobuco — [OS-soh BOO-koh]
Order I'd like the Ossobuco, please.
Locally Vorrei l'ossobuco, per favore.
Say locally

A rich and hearty braised veal shank dish garnished with gremolata.

Why try it?

Osso Buco is a beloved Milanese specialty, showcasing the city’s penchant for rich, slowly-cooked flavors. It's a dish that highlights the deep cultural appreciation for meat and local ingredients.

How it tastes

The tender veal, slow-cooked in a sauce of white wine, broth, and vegetables, melts in your mouth. The gremolata adds a refreshing brightness and zest that cuts through the richness.

Origin & History — first documented: 1890

First recorded in the late 19th century, Ossobuco became popular during Milan's economic boom in the post-industrial era. It exemplifies northern Italy's tradition of braised meats that marries well with local harvests.

Recipe

Ingredients

  • 🥩 500 g Veal shanks
  • 🥕 1 medium Carrot
  • 🥕 1 stalk Celery
  • 🧄 1 medium Onion
  • 🍷 100 ml White wine
  • 🥩 500 ml Beef broth
  • 🥛 30 g Butter
  • 🌾 2 tbsp Flour

Method

  1. 1 Coat the veal shanks in flour and brown them in butter.
  2. 2 Sauté chopped carrot, celery, and onion in the same pan.
  3. 3 Deglaze the pan with white wine, then add broth and simmer.
  4. 4 Return the veal shanks to the pan and braise until tender.
  5. 5 Serve hot, garnished with fresh gremolata.

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All Europe recipes — Italy — Milan — Osso Buco
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