Pronounced Ossobuco alla Milanese in Italian, this classic dish will impress at your next dinner party. 


  • 4 veal osso buco

  • 40 g (1½ oz) all purpose (plain)

  • flour, seasoned

  • 60 g (2 oz) unsalted butter

  • 2 tablespoons olive oil

  • ½ brown onion, finely chopped

  • ½ carrot, finely chopped

  • ½ celery stalk, finely chopped

  • 90 ml (3 fl oz) dry white wine

  • 125 ml (4 fl oz) veal stock or beef

  • stock

  • 2 vine-ripened tomatoes, finely

  • chopped

  • 1 dried bay leaf

  • 1 sprig rosemary

  • salt and pepper

  • Gremolata

  • ¼ bunch flat leaf parsley, finely

  • chopped

  • 2 tablespoons lemon zest

  • ½ garlic clove, finely chopped

  • 2 tablespoons extra virgin olive oil


  • 1.

    Dust veal in flour, shaking off excess. Heat butter and oil in a large flameproof casserole pan on medium. Cook veal for 2–3 minutes on each side, until browned. Remove from pan.

  • 2.

    Add onion, carrot and celery to the same pan and cook for 3–4 minutes, until onion softens. Add wine and cook for 2–3 minutes, until almost evaporated. Return veal to pan with stock, tomatoes, bay leaf and rosemary. Simmer, covered for 1½ hours, until veal is tender. Season to taste.

  • 3.

    To make gremolata, combine all ingredients in a small bowl. Season to taste.

  • 4.

    Scatter gremolata over osso buco and serve with Risotto alla Milanese.

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