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Recipe:Classic Osso Buco Milanese

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes

This heritage recipe of Osso Buco Milanese gives a respectful nod not only to an Italian classic but to warmth, family, and savoring the moment. Serves 4 - .


Serving Size
  • Bone-In Veal Osso Buco, thawed

    1 lb
    Qty 3 lbs
  • Italian Seasoning

    1 bottle
    Qty 2 tsp.
  • Yellow Onions, chopped

    Qty 2
  • Garlic Cloves, chopped

    Qty 3 cloves
  • White Wine

    Qty 1 Cup
  • Can Diced Tomatoes

    Qty 2 Cups
  • Tomato Paste

    Qty 1 Tbsp.
  • Olive Oil

    Qty 1 Tbsp.
  • Chicken Broth

    Qty 3 Cups
  • Fresh Parsley, chopped as garnish

    Qty ¼ Cup
  • Coarse Sea Salt, to taste

    1 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste


  1. Preheat oven to 350°F. Season veal with salt and pepper.
  2. In a large braising pan over medium heat and working in batches, brown the veal on both sides with 1 Tbsp. oil; about 3 minutes per side. Transfer to a large bowl and set aside.
  3. Add onion and garlic to pan; sauté for a few minutes until onion loses transparency. Using a whisk, deglaze the pan by adding wine and scraping the bottom. Stir in tomatoes, tomato paste, chicken broth, Italian seasoning, and salt and pepper to taste.
  4. Return veal pieces to pan, cover and slowly braise in the oven for 1 ½ hours or until tender.* For stove top braising, lower temperature to low. Serve with favorite pasta or polenta.
    *USDA recommends cooking veal to a minimum internal temperature of 145°F. 

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