Typical dish of Milan
Ossobuco alla Milanese
Ossobuco alla milanese is a thick cut of veal shank slowly cooked until extremely tender, with the central bone holding its creamy marrow. The meat is enveloped in a golden, fragrant sauce made with white wine, broth, and vegetables, finished with the citrusy freshness of gremolada. On the palate it is rich, succulent, and velvety, with aromatic contrasts between depth and brightness. It is a warm, convivial dish, often the star of Sunday lunch, traditionally served with saffron risotto.
Season: Autunno-Inverno€18–30
Why it matters
For Milan, ossobuco is far more than a main course: it is one of the symbols of Lombard home and bourgeois cooking. It represents the tradition of long winter braises and the Milanese art of elevating simple cuts through technique and balance. Served with yellow risotto, it forms one of the city’s most iconic gastronomic pairings.
Origin story
The earliest written traces of ossobuco alla milanese date back to the nineteenth century in Milanese trattorias and homes, when veal shank was slowly braised with butter, wine, and broth. Originally the dish did not include tomato, which was introduced only in some later variations. Gremolada—a mince of parsley, garlic, and lemon zest—became over time the aromatic signature that defines the classic version.
Typical ingredients
stinco di vitello (ossobuco)burrovino biancobrodoprezzemoloaglioscorza di limone
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