Jamie Oliver Osso Buco is a delectable dish crafted with veal shanks, broth, tomatoes, carrots, celery, and onions. This savory creation demands 2.5 hours and serves four hungry souls. Get ready to savor a culinary masterpiece that balances flavors and textures effortlessly.
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đ€ Why You’ll Love This Osso Buco Recipe:
- Irresistible Flavors: Osso Buco boasts rich, savory tastes from perfectly browned shanks and a medley of spices.
- Simple Elegance: With minimal ingredients and easy-to-follow steps, this recipe brings gourmet elegance to your table effortlessly.
- Wine-infused Goodness: The addition of dry white wine enhances the dish, adding depth and sophistication to every bite.
â What Is Jamie Oliver Osso Buco Recipe?
Jamie Oliver Osso Buco is made with beef or veal shanks, dredged in flour, browned, and simmered in a savory blend of wine, broth, and spices, creating a tender, flavorful masterpiece.
đ„© Jamie Oliver Osso Buco Ingredients
- 4 beef or veal shanks , about 1/2 pound each
- 4 beef or veal shanks , about 1/2 pound each
- 1/2 cup flour for dredging
- 1 tablespoon cooking oil (I use avocado)
- 1 tablespoon butter
- 1/4 pound pancetta (can substitute thick cut bacon) , diced
- 1 medium yellow onion , finely diced
- 1 carrot , diced
- 1 celery rib , diced
- 2 cloves garlic , minced
- 1 cup dry white wine , e.g. pinot grigio, sauvignon blanc, chardonnay
- 2 cups quality chicken broth (we use and recommend Aneto), can also used veal stock if you have access to it. Beef broth can also be used though chicken broth tastes more “elegant”
- 1 1/2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Gremolata (optional):
- zest of one lemon
- 3 tablespoons finely minced parsley
- 4 cloves garlic , minced
đ„ How To Make Jamie Oliver Osso Buco
- Use a paper towel to dry the shanks, then lightly coat them in flour and shake off the extra.
- Add the butter and oil to a Dutch oven or medium-sized pot and heat them up. Brown the shanks on both sides and then move them to a plate. Save for later.
- Put the ingredients for the gremolata in a small bowl, mix them together, cover it, and put it in the fridge until you’re ready to use it.
- After you add the pancetta or bacon, cook it until it turns brown. Then add the onions and cook them for 5 to 7 minutes, until they become soft and clear.
- Then add the garlic, carrots, and celery. Cook for another 3â4 minutes, until the vegetables are soft. Pour in the wine and boil until it’s almost gone.
- Mix in the tomato paste, broth, and spices.
- Bring the browned shanks back to the pot and bring it to a boil. Then lower the heat to a very low level, cover, and let it cook for 1 1/2 to 2 hours, or until the meat is soft enough to cut with a fork.
- Put in as much salt and pepper as you like. Take out the bay leaf and throw it away.
đ Recipe Tips:
- Perfect Browning: Achieve a golden sear on shanks for enhanced flavor.
- Gremolata Garnish: Elevate your dish with a zesty gremolata.
- Slow Simmer: Let Osso Buco simmer on low heat for 1.5 to 2 hours for optimal tenderness.
đ„ What To Serve With Osso Buco?
Serve Osso Buco with Creamy Polenta, Mashed Potatoes ,Gremolata-Topped Risotto ,Garlic Bread, Roasted Vegetables, Parmesan Polenta Fries,Herb-infused Quinoa,Caprese Salad.
đ How To Store Leftovers Osso Buco?
- In the fridge: Store Leftovers Osso Buco in an airtight container for up to 3 days.
- In the freezer: You can freeze Leftovers Osso Buco in a sealed bag for up to 3 months.
đ„” How To Reheat Leftovers Osso Buco?
- In the Oven: Place Leftovers Osso Buco in an oven-safe dish, cover with foil, and heat for 20-25 minutes at 325°F.
- In the Microwave: Place Leftovers Osso Buco in a microwave-safe dish, cover, and heat on medium for 2-3 minutes.
- On the Stove: Reheat Leftovers Osso Buco in a saucepan over low heat, stirring for 15-20 minutes.
- In the Air-Fryer:Place Leftovers Osso Buco in the air-fryer for 5-8 minutes at 350°F.
FAQ’S:
How Do I Know When Osso Buco Is Done Cooking?
Osso Buco is done cooking when the meat is fork-tender, easily falling off the bone. Taste for seasoning and adjust if needed.
Can I Use A Different Meat For Osso Buco?
Yes, you can adapt the Osso Buco recipe to use different meats like beef or lamb shanks. Adjust cooking times based on the chosen meat.
Can I Make Osso Buco in a Slow Cooker?
Yes, you can make Osso Buco in a slow cooker. Brown the meat and sauté aromatics first, then transfer everything to the slow cooker and cook on low for an extended period.
How Do I Prevent Osso Buco From Sticking to the Pot During Cooking?
To prevent sticking, ensure the pot is well-oiled before browning the meat. Stir occasionally and consider deglazing with wine or broth to prevent sticking.
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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 Osso Buco is a delectable dish crafted with veal shanks, broth, tomatoes, carrots, celery, and onions. This savory creation demands 2.5 hours and serves four hungry souls. Get ready to savor a culinary masterpiece that balances flavors and textures effortlessly.
Ingredients
Gremolata (optional):
Instructions
- Use a paper towel to dry the shanks, then lightly coat them in flour and shake off the extra. Â
- Add the butter and oil to a Dutch oven or medium-sized pot and heat them up. Brown the shanks on both sides and then move them to a plate. Save for later.
- Put the ingredients for the gremolata in a small bowl, mix them together, cover it, and put it in the fridge until you’re ready to use it.
- After you add the pancetta or bacon, cook it until it turns brown. Then add the onions and cook them for 5 to 7 minutes, until they become soft and clear.Â
- Then add the garlic, carrots, and celery. Cook for another 3â4 minutes, until the vegetables are soft. Pour in the wine and boil until it’s almost gone.Â
- Mix in the tomato paste, broth, and spices.
- Bring the browned shanks back to the pot and bring it to a boil. Then lower the heat to a very low level, cover, and let it cook for 1 1/2 to 2 hours, or until the meat is soft enough to cut with a fork.Â
- Put in as much salt and pepper as you like. Take out the bay leaf and throw it away.
Notes
- Perfect Browning:Â Achieve a golden sear on shanks for enhanced flavor.
Gremolata Garnish:Â Elevate your dish with a zesty gremolata.
Slow Simmer:Â Let Osso Buco simmer on low heat for 1.5 to 2 hours for optimal tenderness.