This delicious Jamie Oliver Osso Buco is a comforting, hearty dish featuring tender veal shanks braised in a rich, savory sauce. Perfect for a cozy dinner, it’s easy to make with simple ingredients like fresh vegetables and white wine. The zesty gremolata topping adds a fresh burst of flavor, making each bite irresistible!
This Osso Buco Recipe Is From Jamie Oliver Comfort Food.
More Jamie Oliver Recipe:
🤎 Why You’ll Love This Osso Buco Recipe:
- Rich Flavor: The slow-cooked veal shanks are very tender and full of the delicious taste of wine and broth.
- Comforting and Hearty: This dish is great for a warm, cozy meal, especially with creamy mashed potatoes or risotto.
- Easy to Follow: Jamie Oliver’s clear instructions make it easy to cook this fancy dish at home.
- Impressive Presentation: The dish looks amazing with the bright gremolata on top, making it great for special dinners.
- Burst of Freshness: The gremolata gives a fresh, zesty flavor that goes perfectly with the rich veal.
🥩 Jamie Oliver Osso Buco Ingredients:
- 4 ossobuco (cross-cut veal shanks, bone-in, roughly 3.3 lbs / 1.5 kg in total – order in advance from your butcher)
- 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
Gremolata Ingredients:
- 2 small cloves of garlic
- 1 oz / 30 g fresh flat-leaf parsley
- 1 lemon
🥘 How To Make Jamie Oliver Osso Buco
- Preheat the Oven: First, preheat your oven to 180°C/350°F/gas 4. This ensures it’s ready when you need it.
- Season and Flour the Ossobuco: Next, lightly season the ossobuco with sea salt, pepper, and a grating of nutmeg. Then, dust them in flour, shaking off any excess.
- Brown the Ossobuco: Put your widest ovenproof pan on medium heat with the butter and a good lug of oil. Add the ossobuco, making sure they’re not touching each other. Fry for 10 to 15 minutes, or until nicely golden, turning halfway for even browning.
- Prepare the Vegetables: While the ossobuco is browning, peel the onions, carrots, and garlic. Trim the celery, then finely chop everything along with the rosemary leaves. After the veal has browned nicely, remove it to a plate.
- Cook the Vegetables: Drain away most of the fat from the pan, then add all the chopped vegetables and rosemary. Cook for 15 minutes, stirring regularly until the vegetables are soft.
- Add Wine and Tomato Purée: Pour in the wine and let it cook away. Then stir in the tomato purée and chicken stock. Bring this mixture to a boil, using a wooden spoon to pick up all the sticky goodness from the bottom of the pan. Then, turn off the heat.
- Braise the Ossobuco: Return the browned ossobuco to the pan, and cover it with a damp sheet of greaseproof paper and tin foil. Carefully transfer the pan to the middle of the oven. Cook for 2 hours, or until the meat is tender and falling apart. Check on it halfway, adding a splash of water if needed. If there is too much liquid at the end, reduce it on the hob, keeping the meat warm in the oven.
- Prepare the Side Dish: Just 30 minutes before the ossobuco is ready, make your risotto or mashed potatoes.
- Make the Gremolata: To make a quick gremolata, peel and roughly chop the garlic with the parsley leaves. Finely grate the lemon zest, then chop and mix everything together until fine.
- Serve the Ossobuco: Divide the risotto or mashed potatoes between warm bowls, then place the ossobuco on top. Season the cooking liquid to perfection, loosening it with a few splashes of boiling water if needed. Spoon the liquid over the top, then scatter over the gremolata.
💭 Recipe Tips:
- Use Fresh Ingredients: Always use fresh vegetables and herbs for the best flavor. Fresh rosemary and parsley make a big difference.
- Brown the Veal Well: Take your time to brown the ossobuco well. This step builds a deep, rich flavor base for the dish.
- Check Liquid Levels: Keep an eye on the liquid level while braising. Add a splash of water if it gets too low to keep the meat tender.
- Use a Wide Pan: Use the widest ovenproof pan you have to give the ossobuco plenty of space. This helps them brown evenly and cook properly.
- Make the Gremolata Fresh: Prepare the gremolata just before serving. The fresh lemon zest and garlic will add a burst of flavor to the dish.
🥙 What To Serve With Osso Buco?
This milanese Osso buco pairs well with risotto alla Milanese, mashed potatoes, polenta, or roasted vegetables. It also can be served alongside a fresh green salad, crusty bread, garlic bread, or steamed asparagus for a delicious family dinner.
🎚 How To Store Leftovers Osso Buco?
- Refrigerate: Store the ossobuco in an airtight container in the fridge for up to 3 days.
- Freeze: Place the ossobuco in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Osso Buco?
- In The Oven: Preheat the oven to 160°C/325°F. Place the ossobuco in an oven-safe dish, cover with foil, and heat for 20-25 minutes until warm.
- In The Microwave: Place the ossobuco in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, or until hot.
- On the Stovetop: Put the ossobuco in a pan with a splash of water or broth. Cover and heat on low until warmed through.
FAQ’S:
What Is The Best Cut Of Meat For Osso Buco?
The best meat for osso buco is veal shank, cut crosswise to include the bone and marrow. It gets very tender when cooked slowly.
What Is The Difference Between Osso Buco And Shank?
Osso buco means cross-cut veal shank with the bone and marrow. Shank is just the lower part of the leg without the special cut.
Why Is My Osso Buco Tough?
If your osso buco is tough, it needs to cook longer. Slow cooking at low heat makes the meat tender.
How Much Osso Buco Per Person?
Serve one piece of osso buco per person, about 12 ounces (340 grams).
How To Cook Osso Buco In A Slow Cooker?
Brown the meat and prep the vegetables, then put everything in a slow cooker. Cook on low for 6-8 hours until the meat is tender.
Can I Use Beef Instead Of Veal For Osso Buco?
Yes, you can use beef shanks instead of veal. The cooking method is the same, but the flavor will be slightly different.
What Type Of Wine Is Best For Osso Buco?
A dry white wine like Pinot Bianco or Verdicchio is recommended for osso buco. It adds a subtle flavor that complements the other ingredients.
Can I Make Osso Buco Ahead Of Time?
Yes, osso buco can be made a day ahead. In fact, the flavors often improve after sitting overnight. Just reheat it gently before serving.
How Do I Thicken The Sauce For Osso Buco?
If the sauce is too thin, remove the meat and reduce the sauce on the stove until it thickens to your liking. You can also stir in a little cornstarch mixed with water to help thicken it.
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Jamie Oliver Osso Buco Nutrition Fact:
- Calories: 266
- Total Fat: 9.3g
- Saturated Fat: 4g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 0.8g
- Monounsaturated Fat: 3.1g
- Cholesterol: 115mg
- Sodium: 337mg
- Total Carbohydrates: 10g
- Dietary Fiber: 1.5g
- Sugars: 3.2g
- Protein: 29g
- Potassium: 503.8mg
Jamie Oliver Osso Buco Recipe
Description
Jamie Oliver Ossobuco is made with veal shanks, onions, carrots, garlic, celery, rosemary, white wine, tomato purée, chicken stock, and gremolata (parsley, garlic, lemon zest). This traditional Italian Ossobuco recipe creates a hearty dinner that takes about 2.5 hours to prepare and can serve up to 4 people.
Ingredients
Gremolata Ingredients:
Instructions
- Preheat the Oven: First, preheat your oven to 180°C/350°F/gas 4. This ensures it’s ready when you need it.
- Season and Flour the Ossobuco: Next, lightly season the ossobuco with sea salt, pepper, and a grating of nutmeg. Then, dust them in flour, shaking off any excess.
- Brown the Ossobuco: Put your widest ovenproof pan on medium heat with the butter and a good lug of oil. Add the ossobuco, making sure they’re not touching each other. Fry for 10 to 15 minutes, or until nicely golden, turning halfway for even browning.
- Prepare the Vegetables: While the ossobuco is browning, peel the onions, carrots, and garlic. Trim the celery, then finely chop everything along with the rosemary leaves. After the veal has browned nicely, remove it to a plate.
- Cook the Vegetables: Drain away most of the fat from the pan, then add all the chopped vegetables and rosemary. Cook for 15 minutes, stirring regularly until the vegetables are soft.
- Add Wine and Tomato Purée: Pour in the wine and let it cook away. Then stir in the tomato purée and chicken stock. Bring this mixture to a boil, using a wooden spoon to pick up all the sticky goodness from the bottom of the pan. Then, turn off the heat.
- Braise the Ossobuco: Return the browned ossobuco to the pan, and cover it with a damp sheet of greaseproof paper and tin foil. Carefully transfer the pan to the middle of the oven. Cook for 2 hours, or until the meat is tender and falling apart. Check on it halfway, adding a splash of water if needed. If there is too much liquid at the end, reduce it on the hob, keeping the meat warm in the oven.
- Prepare the Side Dish: Just 30 minutes before the ossobuco is ready, make your risotto or mashed potatoes.
- Make the Gremolata: To make a quick gremolata, peel and roughly chop the garlic with the parsley leaves. Finely grate the lemon zest, then chop and mix everything together until fine.
- Serve the Ossobuco: Divide the risotto or mashed potatoes between warm bowls, then place the ossobuco on top. Season the cooking liquid to perfection, loosening it with a few splashes of boiling water if needed. Spoon the liquid over the top, then scatter over the gremolata.
Notes
- Use Fresh Ingredients: Always use fresh vegetables and herbs for the best flavor. Fresh rosemary and parsley make a big difference.
- Brown the Veal Well: Take your time to brown the ossobuco well. This step builds a deep, rich flavor base for the dish.
- Check Liquid Levels: Keep an eye on the liquid level while braising. Add a splash of water if it gets too low to keep the meat tender.
- Use a Wide Pan: Use the widest ovenproof pan you have to give the ossobuco plenty of space. This helps them brown evenly and cook properly.
- Make the Gremolata Fresh: Prepare the gremolata just before serving. The fresh lemon zest and garlic will add a burst of flavor to the dish.