Ossobuco alla Milanese
(l’Oss Bus a la Milanesa)
Locally known as l'oss bus a la Milanesa, these wine-braised veal shanks are a classic of northern Italian cuisine and one of Milan's most cherished signature dishes. Ossobuco is believed to have been prepared in local trattorias for centuries, although the first written recipe was found in Pellegrino Artusi's 1891 cooking manual La Scienza in Cucina e l’Arte di Mangiar Bene.
The word ossobuco translates to hollow bone — the cut of veal used for this dish is sliced horizontally through the bone and exposes the marrow, which is what gives the dish its buttery richness. Slow-cooked in beef broth until the meat becomes soft enough to cut with a fork, ossobuco is finished with a topping of gremolà or gremolada, a zesty herb relish made with mashed anchovies, minced garlic, parsley, and lemon zest.
Ossobuco can be served alone or it can be accompanied by polenta, peas, mashed potatoes, or spinach with butter, but for a real feast of flavors, it is best enjoyed with risotto alla Milanese.
Pairing tips
Barbaresco
This powerful red wine is produced from Nebbiolo grapes grown on the nutrient-rich soils around the city of Barbaresco in Piedmont. For a long time, the wine was considered ... Read more
Barolo
This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century,... Read more
Dolcetto d’Alba
Exclusively made from Dolcetto grapes, this fruity and fresh Italian wine is produced in the provinces of Asti and Cuneo. Usually lighter and more subtle than other Dolcetto ... Read more
Serve with
Risotto alla Milanese
One of the simplest, yet most luxurious rice dishes, this creamy risotto gets its vivid color and flavor from saffron. According to legend, the dish was first created ... Read more
Gremolata
Gremolata is a classic Italian condiment made by finely chopping flat-leaf parsley, garlic, and lemon zest. The condiment is added as a final seasoning or garnish to numerous ... Read more
Ossobuco alla Milanese Authentic recipe
Adapted from the code of the ÒSSBUS Confraternita dell’Ossobuco alla Milanese (lit. Brotherhood of the Ossobucco alla Milanese), this recipe gives instructions on how to prepare an authentic and traditional ossobuco alla Milanese. The tomatoes and anchovies in the gremolada are optional, and the butter can be replaced with extra virgin olive oil.
WHERE TO EAT The best Ossobuco alla Milanese in the world (according to food experts)
