Ossobuco alla Milanese with refreshing gremolata

by Bart van der Lee

Ossobuco alla Milanese is a real Italian classic that is worthy of its heritage. Soft fall of the bone veal shins in a rich tomato sauce is topped with refreshing gremolata for the kick. The bone marrow enriches the sauce and when spread over the meat it is a marriage made in heaven.

Ossobuco alla Milanese with gremolata

Ossobuco alla Milanese with gremolata

A real Italian classic of slow-cooked veal shins in a rich tomato sauce
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Course Main Course
Cuisine Italian
Servings 6 people


voor de kalfs schenkel

  • 4 veal shin slices
  • 100 gram flour
  • 50 gram butter

For the tomato sauce

  • 4 fresh tomatoes
  • 250 gram passata
  • 250 ml veal or chicken stock
  • 5 gram thyme

For the gremolata

  • 1 lemon
  • 1-2 cloves garlic
  • 10 gram parsley


For the tomato sauce

  • Peel the tomatoes and blender with a hand blender, pass them through a fine-mesh sieve into your passata.

For the veal shin

  • Season the shins with pepper and salt and dust them on both sides with the flour.
  • Heat a large pan with a splash of oil and roast the shins on both sides till they are golden brown. Remove any excess oil and lower the heat.
  • Add the butter and bask the shins for 5 minutes.
  • Add the tomato sauce and thyme and bring it to a simmer. Cover the pan with a lid and braise the shins at 180°c for 2 hours until they are completely cooked and fall off the bone.
  • Once cooked, remove any access fat that sits on top of the sauce and add a drop of water if the sauce dried up too much. Finish with the gremolata just before serving.

For the gremolata

  • Grate the lemon skin and the garlic.
  • Wash, dry, and chop the parsley.
  • Mix the lemon zest, garlic, and parsley to make the gremolata.


Keyword gremolata, milanese, ossobuco
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