Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Michael Chiarelli Ottimo Yountville California
      Bottega + Ottimo Yountville
    • Ciccio Yountville California
      Ciccio Yountville
    • Charter Oak St. Helena Napa Valley California
      Charter Oak St. Helena Napa Valley California
    • Cole’s Chop House Napa California
      Cole's Chop House Napa California
    • Compline Restaurant Napa California
      Compline Restaurant + Wine Shop Napa
    • Napa, California
      Thomas Keller's La Calenda: A Tribute {Now Closed}
    • Ad Hoc Thomas Keller Brunch Yountville California
      Thomas Keller Ad Hoc + Addendum + Bouchon Bakery
    • Mandalay San Francisco
      Mandalay San Francisco (Burmese Food)
    • Boulettes Larder Ferry Building San Francisco
      Boulette Larder (Ferry Building) San Francisco
    • Bodega SF California (Vietnamese)
      Bodega SF (Modern Vietnamese)
    • Tselog Daly City California
      Tselogs (Filipino food) Daly City California
    • Mesa by José Avillez Macau
      Mesa by José Avillez Macau
    Home » Cuisine » Italian

    Milanese Veal Osso Bucco

    Published: Jun 15, 2010 · Modified: Oct 22, 2014 by Jennifer Che

    Osso Bucco
    If I told you I just made a classic Milanese dish that costs $38 at one of my favorite Italian restaurants in Boston for only about $5, you'd start listening, right? I was so surprised how easy it was to make a classic Milanese Osso Bucco. Admitted, it does take quite a bit of chopping and a lot of time. The more time, the better, as the long braising period really softens the meat until it truly becomes fall-off-the-bone tender.

    Osso bucco in Italian literally means "hollow bone." The bone and its marrow are what makes this dish unique. The shank is cut in a way that the bone marrow is exposed, and thus can permeate the soup, making it extremely flavorful. This relative inexpensive cut of meat (I paid $16 for 4 shanks at Costco) contains quite a bit of connective tissue, which is why it needs to be cooked for long periods of time before it is really enjoyable.

    I served this to a group of guests this past week and they loved it. It's a great dish for entertaining on a weeknight because you can make most of it the night before and then just heat it up right before serving. I bet this works great in a crock pot too!
    OssoBuccoPrep-2

    I like how this dish is quite flexible. I've seen recipes use white wine, marsala wine, or brandy. Some recipes will add a splash of balsamic vinaigrette to deepen the flavor. Chopped tomatoes are optional, but I like the flavors that they add to the dish. Traditionally, it's served over saffron risotto, but you don't have to do that. Serve it with pasta, mashed potatoes, or, if you're in a pinch (like I was), over white rice. The sauce is quite flavorful and thus works fine with a variety of carbohydrates. Heck, if you're a real health nut, you can even serve it over wheat berries.

    More importantly, as long as you have the basics: veal shanks, mirepoix (carrots, onions, celery), broth, some sort of wine, some herbs (e.g., bay leaf, rosemary, thyme) and long cooking time over low heat, you'll be all set.
    OssoBuccoCook
    I'm really surprised at how flavorful this dish was and how nice it made the house smell! I think the marrow makes a big difference, as it probably gets in the soup and flavors it even more. Make sure to suck out the marrow while you're eating this dish - it's one of best parts!

    Milanese Veal Osso Bucco
    Adapted from Tyler Florence

    4 pieces veal shank with bone, cut 2 inches thick
    2 tablespoons olive oil
    2 tablespoons butter
    1 onion, chopped
    1 cup celery, chopped
    1 cup carrots, chopped
    4 cloves garlic, coarsely chopped
    2 bay leaves
    1 sprig of rosemary
    3 tablespoons fresh Italian parsley, finely chopped
    1 cup dry Marsala or dry white wine
    1 T tomato paste (optional)
    2 cups chicken stock (or enough to cover the shanks in the pan)
    3 vine-ripen tomatoes, peeled, seeded and chopped (optional)

    Gremolata

    Make sure to use a saute pan big enough to comfortably fit all the shanks because you will be stewing them in the pan later.

    Over medium-high heat sear all sides of the veal shanks in 1 T oil + 1 T butter. Set aside the veal shanks. Add remaining butter and oil and add the chopped onion, celery, carrots, garlic, bay leaves, and parsley and cook until softened (~5-10 minutes).  Add the tomato paste and mix well. Add wine, turn up the heat, and deglaze the pan. Add the shanks back in, and pour in the chicken broth and the chopped tomatoes. Make sure that the entire shank is covered (or at least mostly covered) in liquid. After bringing the liquid to a boil, reduce to a simmer and cook, covered, for at least 2 hours, or until the meat is super soft. Check every so often (I checked once and hour) and baste the shank. You can try flipping it over too, but towards the end it will get so soft that you might risk the shank falling apart if you are not careful.

    At the end of the two hours, cook uncovered for about 10 minutes or so to reduce some of the broth.

    Serve over risotto, rice, or pasta with gremolata on top.

    Enjoy!
    _1030686

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More Italian

    • Lucciola The Hari Wan Chai
      Lucciola - Italian food at The Hari Hotel in Wan Chai
    • Divino Restaurant
      Divino Patio Hong Kong
    • A Tribute to Al Molo Harbour City
    • Ciak In the Kitchen
      Ciak In the Kitchen Hong Kong

    Recent Posts

    • Bottega + Ottimo Yountville May 14, 2025
    • Ciccio Yountville May 11, 2025
    • Charter Oak St. Helena Napa Valley California May 8, 2025
    • Cole's Chop House Napa California May 5, 2025
    • Compline Restaurant + Wine Shop Napa May 2, 2025
    • Thomas Keller's La Calenda: A Tribute {Now Closed} April 30, 2025
    • Thomas Keller Ad Hoc + Addendum + Bouchon Bakery April 27, 2025
    • Mandalay San Francisco (Burmese Food) April 24, 2025

    Trackbacks

    1. Traveling during Covid: Our 3-Month Trip Around the World says:
      December 20, 2021 at 4:14 am

      […] also had our taste of Milanese food, such as Osso Buco Milanese (which is different from the way I make it!), and Milanese risotto. Since Milan is so close to […]

      Log in to Reply
    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    logo
    Food Advertisements by

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • Restaurante Litoral Taipa Macau
      Restaurante Litoral Taipa Macau
    • Antonio Macau Taipa
      Antonio Macau Taipa
    • Vienna Opera House
      Vienna Austria Trip Report
    • Steirereck Vienna Austria
      Steirereck Vienna Austria

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Support Tiny Urban Kitchen by making purchases on Amazon through our affiliate link:

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2024 Tiny Urban Kitchen