Ossobuco alla Reggiana

Braised Veal Shanks

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

The classic ossobuco alla Milanese, garnished with gremolata and served with saffron risotto, is hard to beat. But this ossobuco is a pleasant change of pace. The mushrooms release their juices into the sauce and the wine adds depth of flavor.


  • ½ cup olive oil
  • 6 veal shanks, about pounds each, each sawed crosswise i


Heat the oil in a large heavy sauté pan over high heat. Add as many shanks as will comfortably fit and brown on all sides. Transfer to a deep wide baking dish or roasting pan with a lid or a Dutch oven. Repeat with the remaining shanks.

Heat half the butter in another sauté pan over medium heat. Add the onions and cook until translucent, about 10 minutes; transfer to the dish with the s