Chef inspiration
Ossobuco alla Milanese
Also documented as Osso Buco alla Milanese
Braised veal gains aromatic lift from white wine, rosemary, vegetables, saffron, garlic, and lemon.
The story
About the dish
Veal braises with white wine, carrots, celery, garlic, onions, and rosemary until tender and deeply savory. Saffron adds warm perfume, while lemon gives the finished dish a fresh counterpoint to the rich cooking juices.
Ossobuco is closely associated with Milan and the broader Lombard table, where patient braises and saffron-colored rice are enduring points of regional identity.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.