Osso buco alla Milanese

Time 35 minutes
Yields Serves 6
Osso buco alla Milanese
(Los Angeles Times)



Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.

Osso buco


Heat the oven to 350 degrees. Place the flour on a plate and dredge the veal shanks, covering all sides.


Melt the butter in a large heavy Dutch oven over medium-high heat. Add the veal and brown on all sides. Turn the bones on their sides to hold the marrow in.


Add the salt, pepper, celery, onion, carrot, mushrooms, tomatoes, sage and rosemary to the pot, surrounding the meat. Reduce the heat to low, cover and cook for 10 minutes.


Add the wine. Replace the lid on the pot and put it in the oven. Cook for 2 hours until the meat is very tender. The liquid will barely cover the bones.


Just before serving, stir in the gremolata.

Adapted from “A Treasury of Great Recipes” (1965) by Mary and Vincent Price.

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