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La ricetta milanese

The ÒS BÜÜS : second course or main course?

Ossobuco Milanese style. The basics

Broth, ossi bucco with marrow and saffron are the three key ingredients around which a dish with an engaging aroma and amazing flavor is developed. The parsley adds that touch of color that doesn't hurt, and the lemon zest helps differentiate the flavors. This is how refined palates could describe osso buco alla Milanese.

To bring a traditional dish full of peasant memories to the table, it is essential to use genuine products that help recognize the flavors of the past. Carne Genuina follows traditional ethics and, thanks to the devilries of modern trade, allows anyone to bring particular and common cuts of meat to the table, which respect the environment and animals.

Vacuum packaging is a valid tool that helps preserve meat and allows transportation even for long journeys. In short, you just need to browse the web to find the flavors of the past, just like your grandmother made them.


For the meat

  • 4 ossi bucco with marrow
  • 1 knob of butter
  • 500 m of meat broth
  • 2 tablespoons of white flour
  • 2 cloves of garlic
  • half an organic lemon
  • parsley
  • salt and black pepper

For the rice

  • 300 g of Carnaroli rice
  • marrow of two small bones
  • a knob of butter
  • half a white onion
  • half a glass of white wine
  • 1 liter of meat broth
  • 50 g of grated cheese
  • saffron

The preparation phases


  • Remove the marrow from two ossi bucco and keep it aside.
  • Heat a low pan and add the butter and garlic.
  • While waiting, flour the osso buco and then add it to the pan. Brown both sides and when finished, remove the garlic.
  • Add the wine and let it evaporate over high heat. Salt and pepper to taste.
  • Pour two ladles of meat broth, cover with a lid and lower the heat, leave on the heat for 50 minutes, taking care from time to time to check that the preparation does not dry out too much.
  • Turn off the heat, chop the other clove of garlic, the zest of half an organic lemon, the parsley in a bowl and add them to the pan with the osso bucco, so as to add flavour.


  • Finely chop the onion and brown it in a large pan over a high heat, adding a knob of butter.
  • Pour in the rice, leave to toast and deglaze with white wine.
  • Add the meat broth and marrow one ladle at a time, lower the heat and continue stirring for at least 10 minutes.
  • When cooking is almost complete, add the saffron and let the rice brown, then the grated cheese and let it melt and mix, so as to be creamy.

Serve. Sprinkle the soup plate with a little parsley and place the rice, creating a sort of welcoming bed for the osso bucco which must be positioned in the centre.

Enjoy hot and bon appetit with genuine meat!