osso buco

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OssoBuco alla Milanese

Osso Buco alla Milanese


  • 4 osso buco (about1.5kg)
  • 1 bay leaf
  • 1 celery stalk with leaves, chopped into 1cm pieces
  • 1 cup chopped peeled tomatoes, fresh or canned, with their juice
  • 1 cup dry white wine
  • 1 medium carrot chopped into 1cm pieces
  • 1 medium onion, chopped into 1cm pieces
  • 1 small fennel bulb chopped into 1cm pieces
  • 1 1.2 teaspoons chopped fresh marjoram, or 1/2 teaspoon dried
  • 2 strips orange zest removed with a vegetable peeler
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, chopped/minced
  • Plain flour
  • Salt & Pepper
  • 1/2 cup veal or chicken stock
  • Gremolata
  • 2 tablespoons chopped parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon zest


  1. Heat the oven to 150C.
  2. Dust the osso buco with the flour, salt & pepper and quickly brown in butter on both sides and set aside.
  3. Fry the onions, celery, fennel and carrot until softened in a large pot with a lid. Add the tomatoes and cook for a couple of minutes.
  4. Add the osso buco with bone facing up to the pot along with the white wine, orange zest, stock and marjoram. Cover the mixture with baking paper and use another sheet under the lid to get a good seal.
  5. Put into the oven and cook for 2- 2 1/2 hours. Mixture should cook at a gentle simmer. If it is cooking too fast turn the oven down a little.
  6. Make up the gremolata with the parsley, garlic and lemon zest. When the osso buco is falling away from the bone add 1/2 of the gremolata to the pot
  7. Remove the osso buco from the pot and set aside. Check your sauce. If it is a bit lacking in flavour cook it a little longer to concentrate the flavours.
  8. To serve around osso buco on a plate, drizzle some sauce over it and top with gremolata.
  9. Serve with creamy mashed potato.
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Leanne WheatonOssoBuco alla Milanese