Name: Veal Marrow-Bone Milanese Style (Ossobuco Milanese)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small garlic clove, crushed; 1 tbsp finely grated lemon zest; salt and pepper to taste; 150 ml (5 fl oz) dry red wine; 4 tbsp finely chopped fresh flat-leaf parsley; 1 × 800 g (1¾ lb) can peeled plum tomatoes, strained of half their juices; 1 small onion, sliced; juice of 1 large orange, and finely grated rind of ½ orange; 4 pieces of veal marrow-bone, 4 cm (1½ in) thick; 4 tbsp olive oil; seasoned plain flour for dusting

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This typical speciality of Lombardy, and more precisely of Milan, is a filling dish which is usually eaten during the winter. It’s very important to find a butcher who will supply you with the marrow-bones or ossibuchi (so called because they come from the tibia of the calf which, when cut, reveals the bone-marrow).

Get him to cut the pieces from the middle of the shin where the bone is rounded on both sides and the meat is dense.’