"Ossobuco" Milanese (Budget)

"Ossobuco" Milanese (Budget)

Pork shanks, with bone and marrow, braised in white wine and tomatoes.

This recipe is a low cost version of the Italian classic «ossobuco», i.e. «bone with a hole». In this case pork replaces the more expensive veal shanks.

4 servings
Preparation 20 min
Cooking 1 h 20 min

290 calories per serving 


1 onions, finely chopped   200 g
2 cloves garlic, minced    
4 pork shank (ossobuco), or beef, 3 cm thick   800 g
2 tbsp white flour (all purpose)   16 g
2 tbsp butter, unsalted   28 g
1 tbsp olive oil   15 mL
1/2 cup white wine   125 mL
1/2 cup canned tomatoes, low sodium   130 g
2/3 cup beef broth   170 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/3 cup Italian parsley, fresh, chopped   28 g
2 cloves garlic, minced    
2 tsp lemon zest, grated   3/4 lemon


  1. Finely chop the onion and mince the garlic. Set aside. Pat the shanks dry. Make a few shallow cuts around the outside edge to avoid curling during cooking. (If you wish, you may tie each piece with a string around the outer circumference to keep it together better during cooking). Dredge the shanks in the flour shaking off any excess.
  2. Heat the butter and oil in a heavy skillet over moderately high heat until hot but not smoking. Brown the shanks on all sides, about 10 min, then transfer them to a plate.

  3. Add the onion and garlic to the skillet, then sauté 2-3 min until they become translucent. Deglaze with the wine while scraping up any brown bits using a wooden spoon. Let the liquid evaporate until the mixture is almost dry. Add the diced tomatoes, cook 5 min with occasional stirring, then put the veal shanks back into the skillet. Season with salt and pepper.
  4. Cover and cook over low heat until the meat is very tender about 1 h 20 min or longer, turning the shanks once. In order to keep the environment moist, occasionally add a few tablespoons of warm broth. (Heat the broth in a small saucepan on the stove or in a microwave oven and keep it warm while cooking the shanks). Adjust the seasoning.
  5. When almost ready to serve, prepare the gremolata: Finely chop the parsley, mince the garlic, and grate the zest. Put them in a small bowl, then mix well. Sprinkle the gremolata on top of the shanks, then serve.


The pork shanks can be braised 2 days ahead and reheated for about 30 min in a 175ºC/350ºF oven, while cooking the Risotto Milanese, which is traditionally served with this dish.

Nutrition Facts Table

Nutrition Facts

per 1 serving (210g)


% DV*

* DV = Daily Value




16 g

24 %

Saturated 6 g
+ Trans 0.2 g

31 %


90 mg


170 mg

7 %


10 g

3 %


1 g

6 %


3 g


26 g

Vitamin A

15 %

Vitamin C

25 %


4 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

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Free :
Added Sugar
Source of :
Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin D, Vitamin E
Good source of :
Phosphorus, Potassium, Vitamin B2
Excellent source of :
Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin K, Zinc

More info

This recipe is in the following categories: Pork | Main courses/Entrées | Diabetes-friendly | Braise/Stew | Christmas | Thanksgiving | Valentine's Day | Italian

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