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

Scale

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!

Notes

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.