Osso buco alla Milanese
Tender veal shin in a light tomato and wine sauce, topped with zesty gremolata, the Milan way.
- Time2 hr 30
- LevelMedium
- Costabout £1.75 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan).
- 2
Season the veal and dust with cornflour. Brown in the oil in a casserole for 3 minutes each side and set aside.
6 min - 3
Cook the onion, carrot and celery in the same pan for 8 minutes.
8 min - 4
Add the wine and boil for 3 minutes. Stir in the tomatoes, stock and bay leaves.
3 min - 5
Return the veal, cover and cook in the oven for 2 hours until the meat is almost falling off the bone.
120 min - 6
Mix 1 garlic clove, the lemon zest and parsley for the gremolata.
- 7
Serve the veal with the sauce and the gremolata scattered over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.