Jamie Oliver’s Authentic Osso Buco Recipe: A Step-by-Step Guide

What is Osso Buco and Why You’ll Love This Recipe

Osso Buco, a classic Italian dish originating from Milan, is a rich and flavorful stew made with braised veal shanks, white wine, and broth. This traditional Italian cuisine staple is a perfect example of how slow-cooked braised meat can result in tender, fall-off-the-bone goodness.

In this recipe, we’ll be following Jamie Oliver’s authentic take on Osso Buco. With its deep, satisfying flavors and hearty portions, this Osso Buco recipe is sure to become a favorite. The dish is characterized by its use of veal shanks, which are slow-cooked in liquid at a low temperature of around 150°C / 300°F to achieve maximum tenderness.

• Hearty and comforting, perfect for special occasions or cozy nights in
• Rich, deep flavors from the white wine and broth
• Tender, fall-off-the-bone veal shanks that are sure to impress

Jamie Oliver’s Osso Buco Recipe at a Glance

This classic Italian dish is all about tender, melt-in-your-mouth veal shanks braised in a rich and flavorful sauce. Jamie Oliver’s recipe delivers on both flavor and ease, making it perfect for a special occasion dinner.

Prep Time: 20 minutes

Cook Time: 2.5 – 3 hours

Serves: 4

Ingredients:

• 1.5 kg/3.3 lbs veal shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 250 ml/1 cup dry white wine
• 1 litre/4 cups beef stock
• 1 bay leaf
• 1 sprig of rosemary
• Salt and freshly ground black pepper

Serving Suggestions:

Serve this hearty Osso Buco with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce. A sprinkle of fresh parsley adds a final touch of freshness.

Osso Buco Ingredients: A List of Essential Components

This traditional Italian dish, made famous by Jamie Oliver’s recipe, requires a few key ingredients to achieve its rich and tender flavors. Get ready to shop for the following components:

• Veal Shanks: 4 veal shanks (about 1.1 kg / 2.4 lbs) (Note: You can also use beef or pork shanks as alternatives)
• Vegetables:
  • 2 large onions, sliced (about 240 g / 1 cup)
  • 3 cloves of garlic, minced (about 15 g / 1 tablespoon)
  • 2 medium carrots, peeled and sliced (about 120 g / 1/2 cup)
  • 2 celery stalks, sliced (about 120 g / 1/2 cup)
• Aromatics:
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 1 cup (240 ml) dry white wine
  • 1 cup (240 ml) beef broth
• Spices and Seasonings:
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
• Fats and Oils:
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Optional Ingredients:

• 1 cup (120 g) chopped fresh parsley
• 1 cup (120 g) grated Parmesan cheese

Remember to have a thermometer handy to ensure your braising liquid reaches a perfect temperature of 90°C (194°F) for optimal flavor and tenderness.

How to Make Osso Buco: A Step-by-Step Guide

To prepare Jamie Oliver’s Osso Buco recipe, follow these detailed steps for a deliciously braised veal shank dish.

1. Preheat the oven to 160°C / 325°F and season the veal shanks with salt and pepper for 30 minutes.
2. Brown the veal shanks in a large Dutch oven over medium-high heat for 5 minutes on each side, then set aside.
3. Sauté the onions, carrots, and celery in 2 tablespoons of olive oil for 10 minutes, or until the vegetables are softened.
4. Add 250 ml / 1 cup of white wine and 500 ml / 2 cups of beef broth to the pot, bringing the mixture to a boil before covering and transferring to the preheated oven.
5. Braise the veal shanks for 2 hours and 30 minutes, or until the meat is tender and falls off the bone.

After cooking, let the Osso Buco rest for 30 minutes before serving, garnished with fresh parsley and gremolata sauce.

Pro Tips for Making the Perfect Osso Buco

Osso Buco, a classic Italian dish, is all about tender, melt-in-your-mouth veal shanks bathed in a rich, flavorful sauce. Here are some tips to ensure your Osso Buco is truly exceptional:

Veal Shanks: The Key to Tenderness

The secret to perfect Osso Buco lies in achieving incredibly tender veal shanks.

• Searing is Crucial: Start by browning the veal shanks in a hot pan with oil. This creates a delicious crust and adds depth of flavor to the sauce.
• Low and Slow Braising: After searing, braise the shanks in a flavorful liquid (wine, broth, or a combination) at a low temperature (160°C/320°F) for at least 2-3 hours, or until the meat is fall-apart tender.

Building a Rich Sauce

A good Osso Buco sauce should be thick, flavorful, and deeply colored.

1. Sauté Aromatics: Start by sautéing onions, garlic, and carrots in the same pan used to sear the veal shanks. This builds a flavorful base for the sauce.
2. Deglaze the Pan: After sautéing the aromatics, deglaze the pan with wine or broth to loosen any browned bits stuck to the bottom. These bits are packed with flavor!
3. Reduce and Thicken: Simmer the sauce uncovered for a while to reduce it and concentrate the flavors. You can further thicken it with a slurry of flour and water or a cornstarch mixture.

Common Pitfalls to Avoid

Here are a few things to watch out for when making Osso Buco:

• Don’t Overcrowd the Pan: Make sure the veal shanks have enough space in the pan to brown properly. Overcrowding will steam them instead of searing them.
• Don’t Rush the Braising: Allow the veal shanks to braise for the full recommended time. This is essential for achieving tenderness.

Substitutions and Variations: Making Osso Buco Your Own

Looking to put your own spin on Jamie Oliver’s classic Osso Buco recipe? Try these creative substitutions and variations to make this braised meat dish your own.

Meat Substitutions

• Pork shanks: Replace veal shanks with pork shanks for a heartier, more robust flavor. (Use 4-6 pork shanks, 240 g / 1 cup each)
• Beef short ribs: Opt for beef short ribs for a fall-off-the-bone tender texture and rich flavor. (Use 4-6 beef short ribs, 240 g / 1 cup each)

Vegetarian and Vegan Options

• Portobello mushrooms: Marinate and braise large portobello mushrooms for a meaty, earthy flavor. (Use 4-6 mushrooms, 120 g / 1/2 cup each)
• Tofu or tempeh: Marinate and braise extra-firm tofu or tempeh for a protein-packed, plant-based option. (Use 1 block of tofu or tempeh, 240 g / 1 cup)

Cooking Variations

1. Slow cooker method: Braise Osso Buco in a slow cooker for 8-10 hours on low for tender, fall-apart meat.
2. Instant Pot method: Braise Osso Buco in an Instant Pot for 30-40 minutes for a quicker, pressure-cooked version.

Creative Variations of Osso Buco: Try Something New

Building on Jamie Oliver’s Osso Buco recipe, several creative variations can enhance the traditional braised veal shanks dish. These modifications introduce new flavor profiles and ingredients to create unique and delicious twists.

• Mediterranean Osso Buco: Add 120 g / 1/2 cup of Kalamata olives and 2 tablespoons of lemon juice for a brighter, more citrusy flavor. Cooking time remains approximately 2 hours at 180°C / 350°F.
• Spicy Osso Buco: Incorporate 1-2 diced jalapeños and 1 teaspoon of smoked paprika for an added kick. This variation cooks in about 2 hours and 15 minutes at 180°C / 350°F.
• Asian-Glazed Osso Buco: Brush the veal shanks with a mixture of 60 g / 1/4 cup of honey, 2 tablespoons of soy sauce, and 1 tablespoon of rice vinegar during the last 30 minutes of cooking. This glaze adds a sweet and savory element, with cooking time unchanged at 2 hours at 180°C / 350°F.

These variations offer distinct flavor profiles while maintaining the core essence of Osso Buco, allowing for experimentation and discovery of new favorite dishes.

How to Store and Reheat Osso Buco: Tips and Tricks

Your delicious Osso Buco deserves the best treatment when it comes to storage and reheating. Follow these tips to ensure it stays flavorful and tender:

Refrigeration

1. Cool Completely: Allow the Osso Buco to cool to room temperature before storing. This prevents condensation from forming and spoiling the dish.
2. Airtight Container: Transfer the cooled Osso Buco to an airtight container. This helps prevent freezer burn and keeps flavors locked in.
3. Shelf Life: Store in the refrigerator for up to 3 days.

Freezing

1. Portioning: Freeze individual portions for easy reheating. This prevents you from thawing the entire dish if you only need a serving or two.
2. Freezing Container: Use freezer-safe containers or bags. Label them with the date and contents.
3. Freezer Life: Osso Buco freezes well for up to 3 months.

Reheating

• Slow and Steady: Reheat Osso Buco gently on the stovetop over low heat, adding a splash of broth or wine if needed. Avoid overheating, as this can dry out the meat.
• Oven Reheating: For a more even heat distribution, reheat in a preheated oven at 150°C (300°F) for 20-30 minutes.

Troubleshooting Osso Buco: Common Issues and Solutions

Don’t let common cooking issues get in the way of enjoying a delicious Osso Buco. Here are some problems you might encounter and their easy fixes.

Tough Meat

• Problem: Tough or chewy meat after cooking.
• Solution: Check the cooking time and temperature. Osso Buco needs to be cooked low and slow, at 120°C (250°F) for 2-3 hours. If the meat is still tough, try cooking it for another 30 minutes.

Overcooked Vegetables

• Problem: Overcooked or mushy vegetables.
• Solution: Add the vegetables towards the end of the cooking time, so they cook for 20-30 minutes. You can also steam them separately to prevent overcooking.

Too Much Liquid

• Problem: Too much liquid left in the pot after cooking.
• Solution: Reduce the cooking liquid by simmering it on high heat for 10-15 minutes or by reducing it with a little bit of red wine.

By following these troubleshooting tips, you’ll be able to enjoy a tender and flavorful Osso Buco, just like Jamie Oliver’s recipe.

Nutrition Information for Osso Buco: A Healthy Perspective

Jamie Oliver’s Osso Buco recipe offers a nutrient-rich meal, with approximately 540 calories per serving (serves 4-6). Each serving contains about 35g of protein, 24g of fat, and 20g of carbohydrates.

• Calories: 540 per serving
• Protein: 35g
• Fat: 24g
• Carbohydrates: 20g

This recipe is GF (gluten-free) but not DF (dairy-free) or vegan, due to the presence of veal and dairy products. A balanced and satisfying option for those looking for a hearty, braised meat dish.

Mastering Jamie Oliver’s Osso Buco Recipe: Essential Tips and Techniques

Osso Buco, a classic Italian dish, is a staple of comfort food. When cooking Jamie Oliver’s version, keep these key takeaways in mind to achieve a tender, flavorful, and authentic result.

• Browning is key**: A good sear on the veal shanks is essential for developing the rich, unctuous sauce. Use a hot pan with a small amount of oil to achieve a nice crust.
• Use a flavorful liquid**: Jamie Oliver recommends using a combination of white wine, stock, and tomato paste for the braising liquid. This will give your Osso Buco a deep, intense flavor.
• Don’t overcook**: Veal shanks can become tough if overcooked. Cook them low and slow, but check the temperature regularly to avoid overcooking.
• Add aromatics**: Onions, carrots, and celery are classic aromatics that add depth and complexity to the dish. Sauté them before adding the veal shanks for added flavor.
• Finish with gremolata**: A bright, citrusy gremolata is the perfect finishing touch for Osso Buco. Mix together lemon zest, parsley, garlic, and olive oil for a refreshing contrast to the rich, braised meat.

The Story Behind Jamie Oliver’s Osso Buco Recipe

Jamie Oliver’s Osso Buco recipe is a masterclass in braised meat, with tender veal shanks falling off the bone after a slow cook in a rich, flavorful broth. The inspiration behind this recipe lies in traditional Italian cuisine, where Osso Buco has been a staple for centuries.

Oliver’s cooking philosophy emphasizes the importance of using high-quality, seasonal ingredients and simple, time-honored techniques to bring out the best in each dish. In his Osso Buco recipe, this means using veal shanks that are slow-cooked in a mixture of white wine, stock, and aromatics at a low temperature of 160°C / 325°F for several hours.

• Use of fresh vegetables like onions, carrots, and celery to add depth to the broth
• Incorporation of tomato paste for a burst of intense flavor
• Finishing the dish with fresh parsley and lemon zest for a bright, citrusy note

Enjoy Your Delicious Osso Buco Dish

There you have it! Your journey to a flavorful Osso Buco, inspired by Jamie Oliver, is complete. This braised veal shank dish is a testament to the magic of slow cooking, resulting in melt-in-your-mouth tenderness and a rich, savory sauce that will have you licking your plate.

Don’t hesitate to give this recipe a try – it’s guaranteed to impress your family and friends. And if you’re looking for more comforting Italian classics, be sure to explore our other recipes featuring braised meats and hearty sauces.