Ossobuco alla Milanese, adapted from Il Talismano della Felicita’

Did anybody see the Summer, this year? I was freezing this past Friday morning, when I went to shop at my local green market. I bought $100 worth of various frozen meats, including beef shanks, from a new vendor, Sun Fed Beef. I guess it’s time to pull out our Fall recipes – I was craving for Ossobuco. Ossobuco should be made with veal shank, but veal is not politically correct. Use the beef, instead; it is equally delicious.

This recipe has been corrected with the help of Michele Scicolone. Thanks.



Veal or beef shank, 4 pieces

Extra Virgin Olive Oil, 2 Tbsp

Flour, 60g / 1/2 cup

Fine sea  salt, to taste

Freshly ground black pepper

Dry white wine, 240ml / 1 cup

Water or homemade chicken stock, 240ml / 1 cup

“Final touch”: grated rind of 1 lemon, 1 minced garlic clove minced, 4 anchovies, parsley, all chopped together.


  1. Dredge the shanks in the flour. In a large heavy skillet, heat the oil and brown the shanks on all sides, add salt and pepper to taste.
  2. Add the wine and the water/stock. Reduce heat to low, cover and cook (1 hour – 1 and 1/2 hour for veal; 4+ hours for beef ) until meat is tender, but not falling off the bone. Turn the shanks a few times.
  3. 10 minutes before done, remove the cover, make sure the liquid is almost all absorbed (if not, you know what to do), increase the heat and add the “final touch”.
  4. Turn to shanks so they can absorbe the “final touch”. Serve immediately.

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