Ossobuco alla Milanese

Ossobuco, meaning "bone with a hole," is one of Milan's most celebrated dishes. Our version honors the traditional preparation while using only the finest ingredients available.

We start with premium veal shanks, cut thick to showcase the prized marrow bone. The meat is first seared to develop a rich crust, then slowly braised in a soffritto of celery, carrots, and onions with dry white wine and San Marzano tomatoes.

The magic happens during the three-hour braise, as the collagen transforms into silky gelatin, creating a sauce so rich it's almost decadent. We finish with gremolata—a bright mixture of lemon zest, garlic, and parsley—that cuts through the richness perfectly.

This dish exemplifies why we're known as the best Italian restaurant in Ewing, NJ. Guests from Princeton and Trenton make the trip specifically for our veal dishes.