Welcome to our delightful kitchen space! Today, we’re diving into an absolute classic — Jamie Oliver’s Osso Buco Recipe. This dish is a soul-warming meal, bursting with rich flavors and tender textures that will melt in your mouth. Whether you’re a fan of slow-cooked meat or just exploring new cuisines, this osso buco recipe is a must-try. Let’s get cooking!
Introduction
Osso Buco, traditionally an Italian specialty, has been embraced worldwide for its comforting and luxurious appeal. Jamie Oliver’s take on this classic dish brings an American twist, blending rustic flavors with a rich, hearty sauce. This version of Jamie Oliver Osso Buco stands out because it allows flexibility in choosing your meat—whether veal, beef, or even lamb, you’ll end up with a dish that’s tender, aromatic, and perfect for family dinners. Explore how this recipe elevates the traditional osso buco into a dish worth celebrating at your dining table.
Check out similar heart-warming dishes like Ultimate Cowboy Casserole Cornbread for more dinner inspirations.
Ingredients
- 4 ounces pancetta, diced into 1/4-inch cubes
- 2 1/2 to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
- 1/2 cup diced carrot (1/4-inch dice)
- 1/2 cup diced celery (1/4-inch dice)
- 1 medium onion (1/4-inch dice)
- 2 tablespoons chopped garlic (about 4 cloves)
- 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1 cup dry white wine
- 1 to 2 cups chicken or veal stock
- Flour for dusting the meat before browning
- Salt and pepper
Gremolata Ingredients:
- 2 tablespoons Italian parsley
- 1 tablespoon finely grated lemon zest
- 2 cloves garlic, crushed and minced
Optional Substitutions:
- Replace veal with chicken for a lighter version.
- For gluten-free, use gluten-free flour for dusting.
How to Make
Step 1: Preparation
Preheat your oven to 325°F.
Step 2: Cooking the Pancetta
In a Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the pancetta and set it aside, keeping two tablespoons of the fat in the pan.
Step 3: Preparing the Veal Shanks
Season the veal shanks with salt and pepper. Dust them with flour, shaking off any excess. Sear the shanks in the hot fat until well browned on each side (about 5 minutes per side). Set them aside.
Step 4: Cooking the Vegetables
Add the diced onions, carrots, and celery to the Dutch oven. Cook until the onions become translucent. Add in the garlic and thyme, continuing until the vegetables start to brown.
Step 5: Combining Ingredients
Return the browned shanks and cooked pancetta to the pan. Pour in the wine and add enough stock to cover just over half of the shanks. Bring to a simmer.
Step 6: Baking
Cover the Dutch oven and place it in the preheated oven. Cook until the meat is tender, which should take about 1 to 1 1/2 hours.
Step 7: Preparing the Gremolata
While the osso buco is in the oven, combine the parsley, lemon zest, and minced garlic to make the gremolata. Use this as a fresh garnish for the dish.
Step 8: Serving
Once the osso buco is tender and fully cooked, serve it hot, garnished with the gremolata. Enjoy!
Helpful Tips
- Tip 1: Always choose fresh herbs like thyme for a more aromatic dish.
- Tip 2: For a richer flavor, use veal stock instead of chicken stock.
- Tip 3: If the meat isn’t tender enough, add an extra 30 minutes to the cooking time.
Cooking Tips
- Use a Dutch Oven: The heavy bottom of a Dutch oven ensures even heat distribution, making it perfect for slow-cooking.
- Best Meats to Use: Veal shanks are traditional, but you can substitute beef, lamb, or even pork for varied flavors.
- Browning Matters: Properly browning the meat before slow cooking enhances the depth of flavor in the dish.
Serving Suggestions
Pair this osso buco recipe with creamy polenta, risotto Milanese, or buttery mashed potatoes. For a complete meal, consider adding a light salad or a glass of full-bodied red wine. Want a perfect dessert pairing? Try a rich chocolate cake or a light lemon tart to balance out the meal.
Check out this delicious Peanut Butter Ganache Guide for a sweet treat to finish your meal.
Nutritional Information
Each serving contains approximately:
- Calories: 623 kcal
- Fat: 34g
- Carbohydrates: 12g
- Protein: 60g
- Sodium: 870mg
- Fiber: 3g
Storage and Leftovers
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a 325°F oven until warmed through, or on the stovetop over low heat.
Frequently Asked Questions (FAQs)
Q1: Can I use a slow cooker for this recipe?
Yes, simply follow the steps for browning and sautéing, then transfer to a slow cooker. Cook on low for 6-8 hours.
Q2: What can I use instead of veal shanks?
You can substitute beef shanks, lamb shanks, or even thick pork chops.
Q3: How can I make this gluten-free?
Use gluten-free flour for dusting the meat and ensure your stock is gluten-free.
Q4: Can I make this dish ahead?
Yes, osso buco tastes even better the next day as the flavors meld together.
Related Recipes
Conclusion
Thank you for joining us in making Jamie Oliver’s delicious Osso Buco. We hope this recipe inspires you to explore new culinary adventures. If you tried it, please leave a comment below and share your unique twists on this classic! Happy cooking!
PrintJamie Oliver Osso Buco Recipe – Tender, Flavorful & Easy to Make
Description
Welcome to our delightful kitchen space! Today, we’re diving into an absolute classic — Jamie Oliver’s Osso Buco Recipe. This dish is a soul-warming meal, bursting with rich flavors and tender textures that will melt in your mouth. Whether you’re a fan of slow-cooked meat or just exploring new cuisines, this osso buco recipe is a must-try. Let’s get cooking!
Ingredients
- 4 ounces pancetta, diced into 1/4-inch cubes
- 2 1/2 to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
- 1/2 cup diced carrot (1/4-inch dice)
- 1/2 cup diced celery (1/4-inch dice)
- 1 medium onion (1/4-inch dice)
- 2 tablespoons chopped garlic (about 4 cloves)
- 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1 cup dry white wine
- 1 to 2 cups chicken or veal stock
- Flour for dusting the meat before browning
- Salt and pepper
Gremolata Ingredients:
- 2 tablespoons Italian parsley
- 1 tablespoon finely grated lemon zest
- 2 cloves garlic, crushed and minced
Optional Substitutions:
- Replace veal with chicken for a lighter version.
- For gluten-free, use gluten-free flour for dusting.
Instructions
Step 1: Preparation
Preheat your oven to 325°F.
Step 2: Cooking the Pancetta
In a Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the pancetta and set it aside, keeping two tablespoons of the fat in the pan.
Step 3: Preparing the Veal Shanks
Season the veal shanks with salt and pepper. Dust them with flour, shaking off any excess. Sear the shanks in the hot fat until well browned on each side (about 5 minutes per side). Set them aside.
Step 4: Cooking the Vegetables
Add the diced onions, carrots, and celery to the Dutch oven. Cook until the onions become translucent. Add in the garlic and thyme, continuing until the vegetables start to brown.
Step 5: Combining Ingredients
Return the browned shanks and cooked pancetta to the pan. Pour in the wine and add enough stock to cover just over half of the shanks. Bring to a simmer.
Step 6: Baking
Cover the Dutch oven and place it in the preheated oven. Cook until the meat is tender, which should take about 1 to 1 1/2 hours.
Step 7: Preparing the Gremolata
While the osso buco is in the oven, combine the parsley, lemon zest, and minced garlic to make the gremolata. Use this as a fresh garnish for the dish.
Step 8: Serving
Once the osso buco is tender and fully cooked, serve it hot, garnished with the gremolata. Enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Always choose fresh herbs like thyme for a more aromatic dish.
- Tip 2: For a richer flavor, use veal stock instead of chicken stock.
- Tip 3: If the meat isn’t tender enough, add an extra 30 minutes to the cooking time.
