Osso Buco Alla Milanese (Braised Veal Shanks,

Osso Buco Alla Milanese (Braised Veal Shanks,

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Osso Buco Alla Milanese (Braised Veal Shanks, recipe, or contribute your own.


1 ts Garlic; minced
2/3 c Celery; Finely Chopped
1/4 ts Dried Thyme; Crushed
1 c Onion; finely chopped
2 sprigs Parsley
1 1/2 c Beef Broth; Or More Wine
Black Pepper; freshly ground
1 c Dry white wine
3/4 c Flour
2 Bay Leaves
1/2 c Vegetable oil
2/3 c Carrot; Finely Chopped
1/4 c Butter or margarine
Lemon Peel; Cut In Strips
1/2 ts Dried Basil; Crushed
2 Veal Shanks *
1 lb Italian Tomatoes; Cut Up, With Juice

Original recipe makes 4



* Veal shanks should be sawed into 8 pieces about 2 inches long. ~------------------------------------------------------ ~----------------- Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides. Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper. Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350F about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times

Verified by stevemur
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This was so easy to make and delicious!

Calories Per Serving: 1037 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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When you feel like eating a hearty satisfying meat this is your recipe as long as you have the time to allow it to cook slowly in the oven and you can wait patiently while you savor the smells coming from your kitchen
suzannewilson1 4y ago

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