Osso Buco Milanese

"I found this recipe in the Aces Best of Bridge cookbook. It's easy and tasty."
photo by Gatorbek photo by Gatorbek
photo by Gatorbek
Ready In:
2hrs 30mins




  • Combine flour, salt and pepper in a plastic bag.
  • Add veal shanks and coat with flour mixture.
  • Heat oil in a large skillet and brown veal on both sides.
  • Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
  • Saute for 5 minutes.
  • Add wine and continue cooking for 5 minute more.
  • Stir in tomatoes and broth.
  • Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
  • Garnish with gremolata.

Questions & Replies

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  1. Smoky Okie
    Please note that instructions call for adding basil while there is no basil listed in the ingredients. I added 2 Tbs fresh frozen basil. The prep was easy as pie. I did take the time to truss around the shanks w/ butcher;s twine so as to keep the meat intact. I also baked with the larger side of the bones down so that they would braise and the tops would brown. As another modification, I used veal broth as opposed to chicken (I like a darker sauce) All in all a delightful dining experience. I highly recommend this recipe
  2. Gatorbek
    This was wonderful! The whole family ate it up, I've got almost no leftovers! I did reduce the sauce a bit in the skillet after removing from the oven. I served this with orzo lightly seasoned with the leftover juice from the can of tomatoes and a dash of lemon juice. Yummmmm! (Made for Newest Zaar Tag 08)
  3. conniecooks
    This ie excellent. Real comfort food. I served it with Gnocchi tossed in butter with fresh herbs. Yummy!!


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