Ossobuco served in a metal casserole dish topped with parsley
  • 4 servings
  • 1 hour 45 minutes to prepare
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  • For the veal
  • 4 cross cut veal shin, complete with marrow
  • 25g plain flour
  • 2tbsp olive oil
  • 30g butter
  • 1 small onion, finely chopped
  • 1 small celery stick, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, sliced
  • Glass dry white wine
  • 100ml passata
  • 300ml hot chicken stock
  • For the gremolata
  • 1 lemon, zest only
  • 1 clove garlic, finely chopped
  • 1tbsp flat leaf parsley, finely chopped


Ossobuco is a classic Milanese speciality is made by slowly stewing cross-cut veal shin, then topping them with lemon, herbs and garlic. The combination of melting meat, rich bone marrow and zesty seasoning is truly memorable.

1 Place the flour in a shallow dish and season with a pinch of salt and ground black pepper. Coat the veal shin pieces in the seasoned flour. Heat the oil in a large casserole dish, add the meat and brown on all sides. Set aside.

2 Turn the heat right down and add the butter, when melted, tip in the onion, celery and carrot plus a little salt and cook for about five minutes until softened. Add the garlic and cook for just a minute.

3 Turn up the heat and add the wine and simmer rapidly until reduced a little. Pour in the passata and the stock and bubble for just a few minutes. Return the meat to the pan and cover and simmer on a very gentle heat for 1.5 hours carefully turning the meat every 30 minutes.

4 Meanwhile mix together the gremolata ingredients in a small bowl.

5 Serve the veal sprinkled with the gremolata and with an accompaniment of either risotto, polenta or creamy mashed potato.