Braised Veal Shank – Veal Ossobuco

📍 Origin: Milan – Lombardy  ·  ⚠️ Allergens: gluten, dairy, anchovies

Braised Veal Shank is a classic Milanese dish from the Middle Ages. It will warm your heart and fill your stomach!

The speciality of this dish is the ossobuco, which translates to the hollow bone, where the bone marrow sits. The ossobuco cut of the veal is sliced horizontally through the bone, exposing the marrow and giving the dish its buttery richness. For most meat lovers, the bone marrow is the best part and the very reason to cook this cut.  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 gremolata, a zesty herb relish made with mashed anchovies, minced garlic, parsley, and lemon zest. We suggest pairing the braised veal shank with another classic dish from Milan, Milanese risotto.

It delighted not only the refined palates of the Sforza nobles but also medieval knights. History teaches us that this dish has been enjoyed in the city since ancient times, with a slightly more enriched version that includes tomato sauce. This tomato version first appeared on Milanese tables no earlier than the 18th century.

Allergens & Dietary Needs

Braised veal shank contains meat broth, wine, flour, and butter. Please let us know if you have any allergies or dietary requirements.

Learn to Make Ossobuco alla Milanese in Genoa

Add Ossobuco alla Milanese to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.