Main Course · Lunch · Dinner · Italian ·

Ossobuco alla Milanese Recipe with Saffron Risotto and Gremolata

Name: Ossobuco alla Milanese Recipe with Saffron Risotto and Gremolata
Prep time: 65 min
Cook time: 195 min
Total time: 260 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Veal shanks, 4, cut 1 1/2 to 2 inches thick; Salt and black pepper, to taste; All-purpose flour, 1/4 cup, for dusting; Olive oil, 2 tablespoons; Onion, 1, finely chopped; Carrots, 2, diced; Celery stalks, 2, diced; Garlic, 3 cloves, minced; Dry white wine, 1 cup; Chicken stock, 3 cups, warmed; Crushed tomatoes, 1 can (14 oz); Tomato paste, 2 tablespoons; Bay leaf; Lemon zest, Zest of 2 lemons; Garlic, 2 cloves, finely chopped; Flat-leaf parsley, 1/4 cup, finely chopped; Arborio rice, 1 1/2 cups; Saffron threads, 1/4 teaspoon; Dry white wine, 1/2 cup; Chicken stock, 6 cups, kept warm; Parmesan cheese, 1/2 cup, freshly grated

A classic Italian dish featuring tender braised veal shanks with a vibrant citrus-herb gremolata.

4.1(86 reviews)

·By Ethan Brooks·June 22, 2025

Ossobuco alla Milanese Recipe with Saffron Risotto and Gremolata — Main Course served and photographed from above

Prep

1 h 5 min

Cook

3 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Veal Shanks

For the Braising Liquid

For the Gremolata

For the Risotto alla Milanese

Nutrition

Per serving

Calories: 873 kcal
Protein: 54.3 g
Carbs: 88.7 g
Fat: 27.5 g
Fiber: 3.9 g

Whole recipe

Total

Calories: 3490 kcal
Protein: 217 g
Carbs: 355 g
Fat: 110 g
Fiber: 15.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Veal shanks 4, cut 1 1/2 to 2 inches thick	1425	160	0	80	0
Salt and black pepper to taste	0	0	0	0	0
All-purpose flour 1/4 cup, for dusting	110	3	22	0.5	0.5
Olive oil 2 tablespoons	239	0	0	27	0
Onion 1, finely chopped	44	1	10	0	2
Carrots 2, diced	50	1	12	0	3
Celery stalks 2, diced	10	0.5	2	0	1
Garlic 3 cloves, minced	13	0.5	3	0	0
Dry white wine 1 cup	200	0	5	0	0
Chicken stock 3 cups, warmed	30	3	3	1.5	0
Crushed tomatoes 1 can (14 oz)	90	4	20	0	4
Tomato paste 2 tablespoons	30	1	7	0	1
Bay leaf	0	0	0	0	0
Lemon zest Zest of 2 lemons	5	0	1	0	1
Garlic 2 cloves, finely chopped	9	0.5	2	0	0
Flat-leaf parsley 1/4 cup, finely chopped	1	0	0	0	0.5
Arborio rice 1 1/2 cups	810	16	180	2	2
Saffron threads 1/4 teaspoon	1	0.1	0.2	0	0
Dry white wine 1/2 cup	100	0	2.5	0	0
Chicken stock 6 cups, kept warm	60	6	6	3	0
Parmesan cheese 1/2 cup, freshly grated	203	21	1	9	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Veal Shanks

1
Dry the veal shanks
Pat the veal shanks dry with paper towels.
2
Season the veal shanks
Season generously with salt and pepper.
3
Dust with flour
Dust with flour, shaking off any excess.

Preparing the Gremolata

1
Combine ingredients
Combine lemon zest, chopped garlic, and parsley.
2
Mix well
Mix well in a small bowl.
3
Set aside
Set aside until ready to serve.

How to Make Ossobuco alla Milanese Recipe with Saffron Risotto and Gremolata

Total time: 4 h 20 min · Yields 4 servings

1
Browning the Shanks
Heat olive oil in a large pot over medium-high heat. Brown the shanks on all sides. Remove and set aside.
2
Sautéing Vegetables
In the same pot, add onions, carrots, celery, and garlic. Cook until soft.
3
Braising
Return shanks to the pot, add wine, stock, crushed tomatoes, tomato paste, and bay leaf. Cover and simmer for 2.5 hours.