Osso Buco Milanese

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Aug 25, 2015


Osso Buco Milanese

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Osso Buco Milanese
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Yield Servings
Author Chef Jasper Mirabile, Jr.
Prep time 30 minutes
Cooking time 2 hours 30 minutes
Total time 3 hours


Osso Buco Milanese is a classic Italian veal preparation traditionally served with a creamy, buttery risotto.


  • 4 tablespoons Butter
  • 4 pounds veal shanks, cut 3 1/2 inches thick
  • 1/4 cup brandy
  • 2 teaspoons salt
  • 2 medium onions, chopped
  • 8-10 baby carrots, chopped
  • 2 celery stocks, coarsely chopped
  • 750 milliliter bottle of Chianti (1)
  • 28 ounces San Marzano tomatoes, crushed by hand (1 can)
  • 1/2 teaspoon hot red pepper flakes
  • 2 sprigs rosemary
  • 4 medium potatoes, cut into 3/4 inch cubes


  1. Preheat oven to 375°F
  2. Melt the Plugrá Butter in a large skillet over high heat. Sear the veal shanks on each side, 2-3 minutes. Add brandy and season with salt.
  3. Toss the onions, carrots and celery in a large roasting pan. Add the veal shanks, wine, crushed tomatoes, red pepper flakes and rosemary then stir.
  4. Roast for 2 hours and 15 minutes.
  5. Add the potatoes and cook for another 45 minutes. Serve at once.


Try this dish with another Plugra recipe, Risotto with Wild Mushrooms.