It gives me tremendous joy to share with you one of the most emblematic dishes of Lombard cuisine: the ossobuco (or osobuco) Milanese style. There was a time when it was considered “humble food” for using cuts with nerve and collagen, but these days it has become a real delicacy that conquers even the most demanding palates. The secret lies in slow cooking, careful seasoning, and that vibrant touch of gremolata, which provides refreshing notes and an unforgettable citrus nuance. This tradition comes from the Lombardy region, home to one of Italy’s richest and most authentic culinary legacies.
Watch the video with all the steps
Right below, you can see the video with all the steps to prepare ossobuco Milanese style in the easiest way. This video is in Spanish but has automatic Google subtitles in English. If you haven’t yet, I invite you to subscribe to my YouTube channel so you don’t miss any new recipes. Don’t forget to follow me on Instagram! There, I share more recipes, tips, and special content for lovers of Italian cuisine.
Main Ingredients
For 2 people
⏱ Preparation time: 20 min
⏱ Cooking time: 1 hour and 45 min
- 2 generous cuts of ossobuco
- 1 large onion
- 1/2 cup of dry white wine
- 2 tablespoons of wheat flour
- 5 sage leaves (or one bay leaf)
- 50 g of butter
- 350 ml of broth (meat or poultry)
- Salt and ground black pepper
- Extra virgin olive oil
- 1 tablespoon of chopped parsley
- 1 tablespoon of lemon zest
- 1 clove of garlic (optional)
Remember:
At the end of the article you’ll find the complete recipe sheet with detailed cooking and preparation times.
How to Prepare Ossobuco Milanese Style
First Steps and Onion Care
Chop the onion into thin pieces and sauté it over low heat with a splash of olive oil and the butter. Add a pinch of salt and pepper to enhance the flavor. Let it cook until it starts to brown but doesn’t burn. The trick is to control the caramelization, as it contributes flavor without making the dish bitter.
Seal the Meat and Keep It from Deforming
Make small cuts in the outer membrane of the ossobuco so it doesn’t curve when searing. Lightly flour the meat (shake off the excess) and seal it in the same pan where you sautéed the onion. If you want a stronger flavor, add a few sage leaves for aroma.
Add the Wine and Broth
When the meat starts to brown, pour in the half cup of dry white wine and let the alcohol evaporate. Add the reserved onion and half the broth. Cook over medium-low heat for about 30 minutes with the lid on, making sure it doesn’t dry out. Then, flip the ossobuco and add the rest of the broth, continuing to cook another 25 or 30 minutes or until the meat is very tender.
The Final Touch: Gremolata and Serving Suggestions
Gremolata to Crown the Ossobuco
Mix the parsley, lemon zest, and finely chopped garlic. This is the classic gremolata, a fresh topping that offers a wonderful contrast to the silky texture of the ossobuco.
Serve it piping hot, and just before bringing it to the table, sprinkle the gremolata on top. Traditionally, it’s served with Milanese-style risotto, but it’s also spectacular with a nice piece of bread to soak up the sauce.
Tips and Advice for a Perfect Ossobuco
Strategic Incisions
Make small cuts in the outer fat so the ossobuco doesn’t “curl up” during cooking. That way, it cooks evenly.
Measured Caramelization
Sauté the onion carefully: if it burns, it becomes bitter. If you let it caramelize slowly, you get a delicious base.
Gremolata to Your Taste
The original recipe includes garlic, but if you’d rather skip it (or have to work the next day 😉), just leave it out. Lemon and parsley alone provide that fresh touch that characterizes ossobuco Milanese style.
Frequently Asked Questions
What is the traditional side dish for Ossobuco Milanese Style?
The most typical way is serving it with Milanese-style risotto (saffron rice). It’s also great with polenta or simple mashed potatoes.
Can sage be replaced?
Of course. Bay leaf or rosemary are good options if you don’t have sage on hand. Each herb will add a different note to the sauce.
How long should I cook it to make it really tender?
Ossobuco needs at least 1 hour and 30 minutes at medium-low heat. If it’s still tough, extend the cooking time by adding more broth or water.
Can I make the gremolata with lime?
Ideally, use a lemon without added wax, but if you can’t find one, lime is acceptable. Its flavor, however, is less intense.
Is it possible to cook this in a pressure cooker?
Yes, shorten the cooking time to around 35–40 minutes. Then check if the meat is tender and adjust salt and pepper accordingly.
Related Recipes You’ll Love
- Risotto Milanese Style: the perfect complement to this dish, featuring all the aroma of saffron. Some articles are also available in English.
- Veal Milanese: the authentic cotoletta alla milanese, a classic breaded cut of juicy and crispy meat, prepared in clarified butter. Some articles are also available in English.
- Beef Stew with Potatoes and Peas: a comforting slow-cooked beef stew, where the meat becomes tender and infused with flavor, perfect for cold days. Some articles are also available in English.
Enjoy Your Ossobuco!
And that’s our recipe for ossobuco Milanese style. A dish that combines tradition, flavor, and the joy of home cooking.
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Buon appetito!
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Ossobuco a la Milanesa: The Italian classic that captivates Spain
Ingredients
- 2 generous cuts of ossobuco
- 1 large onion
- 1/2 cup of dry white wine
- 2 tablespoons of wheat flour
- 5 sage leaves or 1 bay leaf
- 50 g of butter
- 350 ml of broth meat or poultry
- salt and ground black pepper
- extra virgin olive oil
- 1 tablespoon of chopped parsley
- 1 tablespoon of lemon zest
- 1 optional clove of garlic
Instructions
- Chop the onion into thin pieces and sauté it over low heat with olive oil and butter. Add salt and pepper and let it cook without burning.
- Make small cuts in the outer membrane of the ossobuco to keep it from deforming, lightly flour it, and sear it in the same pan with the onion.
- Add sage to enhance the flavor if desired.
- Pour in the wine and let the alcohol evaporate, incorporate the reserved onion and half the broth, cover, and cook for 30 minutes over medium-low heat.
- Flip the meat, add the remaining broth, and continue cooking another 25 or 30 minutes, or until it’s very tender.
- Mix the parsley, lemon zest, and chopped garlic for the gremolata, and sprinkle right before serving.
Video
Notes
Watch the onion’s caramelization so it doesn’t turn bitter.
Add or skip the garlic in the gremolata as you prefer.
Serve with Milanese-style risotto or a piece of bread to enjoy the sauce.
