Jamie Oliver Osso Buco Recipe

There’s something incredibly comforting about a slow-braised dish like this Jamie Oliver Osso Buco Recipe. With tender veal shanks melting into a rich, wine-kissed sauce and topped with a fresh, zesty gremolata, this recipe hits every note—savory, hearty, and a little fancy without being fussy. I made this on a chilly Sunday and was blown away by the depth of flavor. (inspired by Jamie Oliver)

Ingredients Needed

For the Ossobuco:

• 4 ossobuco (cross-cut veal shanks, bone-in, about 3.3 lbs / 1.5 kg)
• 1 whole nutmeg, for grating
• 1 cup / 120 g plain flour (for dusting)
• 2 knobs of unsalted butter (about 2 tablespoons)
• 2 tablespoons olive oil
• 2 onions
• 2 small carrots
• 2 cloves of garlic
• 2 sticks of celery
• 2 sprigs of fresh rosemary
• ¾ cup / 200 ml Pinot Bianco or Verdicchio (white wine)
• 1 tablespoon tomato purée
• 4 cups / 1-litre chicken stock

For the Gremolata:

• 2 small cloves of garlic
• 1 oz / 30 g fresh flat-leaf parsley
• Zest of 1 lemon

How To Make Jamie Oliver Osso Buco

Prep the Ossobuco:

Start by preheating your oven to 180°C/350°F/gas 4. Season the veal shanks with sea salt, freshly cracked black pepper, and a little grating of nutmeg. Dust them with flour and shake off the excess.

Sear the Meat:

Heat the butter and olive oil in a large, ovenproof pan over medium heat. Sear the ossobuco on both sides until beautifully golden—about 10–15 minutes total. Don’t overcrowd the pan. Once browned, transfer them to a plate.

Cook the Base:

While the meat is browning, peel and finely chop the onions, carrots, garlic, and celery. Strip the rosemary leaves and chop them too. Once the meat is out, pour off most of the fat from the pan, add the chopped veg and rosemary, and cook for about 15 minutes, stirring regularly until everything is soft and sweet-smelling.

Deglaze and Simmer:

Pour in the white wine and let it reduce slightly. Stir in the tomato purée and then add the chicken stock. Scrape up any bits stuck to the bottom of the pan with a wooden spoon—this is flavor gold.

Braise in the Oven:

Return the veal to the pan, tucking it into the liquid. Cover with a damp sheet of greaseproof paper and foil. Place in the oven and cook for 2 hours, or until the meat is tender and almost falling off the bone. If there’s too much liquid at the end, reduce it on the stovetop while keeping the meat warm.

Make the Gremolata:

Roughly chop the garlic and parsley, then mix in the finely grated lemon zest. Chop everything together until fine. This vibrant mix will be your finishing touch.

Serve:

Spoon some risotto or mashed potatoes into bowls. Top with the osso buco and a generous drizzle of that luscious sauce. Finish with a scatter of gremolata for a burst of freshness.

Why I Love This Recipe

This recipe has serious wow-factor with surprisingly little fuss. I made it for a family dinner and the whole room went silent after the first bite (in the best way!). The gremolata is genius—it lifts the whole dish. It’s now a go-to when I want to cook something impressive but comforting.

Recipe Tips

• Use Beef if Needed: Can’t find veal? Beef shanks work just fine.
• Make-Ahead Friendly: This actually tastes better the next day.
• Gremolata Magic: Don’t skip it—it cuts through the richness beautifully.
• Wide Pan = Even Cooking: Browning the meat properly needs space.
• Extra Sauce?: Thicken it on the stove or use a cornstarch slurry.

How To Store This Jamie Oliver Osso Buco Recipe

At Room Temperature:

Only keep it out for serving—no more than 2 hours.

In the Fridge:

Store in an airtight container for up to 3 days. Reheat gently.

In the Freezer:

Freeze portions in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:

• Oven: 160°C/325°F for 20–25 minutes covered with foil.
• Microwave: Medium heat for 2–3 minutes, covered.
• Stovetop: Low heat with a splash of broth, covered.

Nutrition Facts (per serving)

• Calories: 266
• Carbs: 10g
• Protein: 29g
• Fat: 9.3g
• Sugar: 3.2g
• Fibre: 1.5g
• Sodium: 337mg

Let’s Answer a Few Questions!

What cut of meat is best for Osso Buco?
Veal shank, cross-cut with the bone in—it’s what gives that signature look and flavor.

Can I use beef instead of veal?
Totally! Just expect a slightly different (but still delicious) flavor.

Why is my Osso Buco tough?
It likely needs more time. Low and slow is the key to meltingly tender meat.

Do I have to use white wine?
Dry white wine is traditional, but you can substitute with chicken broth if you prefer.

Is gremolata essential?
Yes! It adds brightness and zing that balances the richness of the dish.

Try More Recipes:

• Jamie Oliver Pommes Anna
• Jamie Oliver Lettuce Soup
• Jamie Oliver Minced Beef Wellington