Featured Italian Dinner

Out Of This World Osso Buco Milanese

Italian Dinner

This is a perfect match when served with Risotto Milanese. And Osso Buco is actually at its best when made the day before.


  • 4 veal shanks
  • 1 cup beef broth
  • 1 can (35 oz) plum tomatoes
  • 1 ½ cups white wine
  • 1 carrot – roughly chopped
  • 2 garlic cloves – thickly sliced
  • 1 medium onion – roughly chopped
  • 1 cup flour – or as needed
  • 1 celery stalk – roughly chopped
  • 1 sprig fresh rosemary
  • ¾ cup extra virgin olive oil
  • salt and ground pepper – to taste


  1. Pour ¼ cup olive oil, tomatoes (that have been pulse-blended for 3-5 seconds) and garlic in a sauce pan over medium heat.
  2. Bring almost to a boil and reduce the heat.
  3. Flour each veal shank and sprinkle with a little salt and pepper.
  4. In a saute’ pan, heat ¼ cup of olive and when heated add the rosemary and veal shanks.
  5. Cook until evenly browned on all sides.
  6. Place the veal shanks in a baking pan, add the broth and white wine and bake at 350º for 30-45 minutes.
  7. In the saute’ pan, heat the remaining ¼ cup of olive oil and saute’ the vegetables, add the tomato sauce, bring to a slow boil and pour over the veal shanks.
  8. Continue baking for another 1 ½ hours or until the meat starts to fall away from the bone.
  9. Make sure you have some good crusty Italian bread ready to serve to sop up the delicious gravy.

Buon Mangiata!

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