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Osso Buco alla Milanese

Osso Buco alla Milanese Recipe

  • All-purpose flour for dredging (about ½ cup)
  • 4 meaty veal shanks, each 2 to 2 ½ inches thick (3 to 3 ½ pounds total)
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion (about 6 ounces), chopped into ½-inch pieces
  • 1 medium carrot, chopped into ½-inch pieces
  • 1 celery stalk with leaves, chopped into ½-inch pieces
  • 1 small fennel bulb (about 12 ounces), trimmed, cored, and chopped into ½-inch pieces
  • 3 garlic cloves, minced
  • 2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾-inch)
  • 1 ½ teaspoons chopped fresh marjoram or ½ teaspoon dried
  • 1 bay leaf
  • 1 cup dry white wine or dry white vermouth
  • ½ cup veal or chicken stock, homemade, or store-bought
  • 1 cup chopped peeled tomatoes, fresh or canned, with their juice
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon grated lemon zest
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 409kcal (20%)
Total Fat 15g (23%)
Saturated Fat 6g (28%)
Cholesterol 182mg (61%)
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars 3g
Protein 46g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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