Easy & Flavorful Jamie Oliver Osso Buco Recipe for Beginners

Jamie Oliver’s osso buco transforms humble meat into a culinary masterpiece that celebrates rustic Italian comfort.

Rich, tender cuts slow-cooked until falling apart represent the heart of this magnificent dish.

Mediterranean flavors mingle with robust seasonings, creating an aromatic experience that transports you straight to an Italian kitchen.

Bone-in meat becomes an elegant centerpiece when prepared with careful technique and passionate attention.

Deep, complex layers of taste emerge through patient braising and carefully selected ingredients.

A symphony of herbs, vegetables, and wine infuses each delectable morsel with incredible depth and character.

Wine-braised meat melts into a sauce so luxurious it feels like pure indulgence: prepare to be amazed.

Thoughts on Jamie Oliver’s Osso Buco Recipe

Jamie Oliver’s osso buco transports taste buds on an Italian culinary adventure.

Succulent veal shanks melt with rich, complex flavors that celebrate Mediterranean cooking traditions.

Hearty vegetables and delicate gremolata create a symphony of textures and aromas.

Slow-cooked perfection reveals tender meat falling gracefully from bone to plate.

Pancetta’s crispy essence adds depth and complexity to each remarkable bite.

Passionate home chefs will discover pure comfort in this classic recipe that connects generations through magnificent gastronomy.

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Why Jamie Oliver’s Osso Buco Recipe Is a Timeless Classic

• Savor Melt-in-Your-Mouth Tenderness: Jamie Oliver's osso buco transforms tough veal shanks into incredibly soft meat that literally falls off the bone, creating a luxurious dining experience with minimal chewing effort.
• Master Flavor-Layering Technique: The recipe builds deep, complex flavors by carefully browning pancetta, searing meat, and caramelizing vegetables before slow-cooking, which ensures every single bite bursts with rich, interconnected taste profiles.
• Elevate Home Cooking Elegance: This gourmet Italian dish allows home cooks to prepare restaurant-quality meal with straightforward steps, making sophisticated cooking accessible and impressive without requiring advanced culinary skills.
• Enjoy Versatile Comfort Meal: Perfect for weekend gatherings or special occasion dinners, this hearty dish delivers warmth, sophistication, and a crowd-pleasing centerpiece that connects people through delicious shared eating experience.

What You Need for Jamie Oliver’s Osso Buco

• Veal Shanks: Rich, meaty cut perfect for slow braising with deep flavor and tender texture. Look for fresh, well-trimmed shanks with good marbling.
• Pancetta: Italian cured pork belly that adds rich, salty base flavor to the dish. Choose high-quality, thinly sliced pancetta for best results.

• Onions, Carrots, Celery: Classic mirepoix blend that creates a robust flavor foundation. Select fresh, firm vegetables for maximum taste.
• Garlic: Aromatic ingredient that provides deep, pungent flavor profile. Fresh garlic cloves are best for most intense taste.
• Thyme: Fragrant herb that adds earthy, subtle flavor to the braising liquid. Fresh thyme sprigs recommended for best results.

• Wine: Adds depth and complexity to braising liquid. Choose a dry white or red wine with good quality.
• Stock: Creates moisture and enhances overall dish flavor. Homemade or high-quality store-bought stock works well.
• Salt and Pepper: Essential seasonings for enhancing meat and vegetable flavors. Use freshly ground black pepper for best taste.
• Flour: Used for coating veal shanks to help create beautiful brown crust. All-purpose flour is standard choice.

• Parsley: Fresh herb that adds bright, clean flavor to finished dish. Choose flat-leaf parsley for best taste.
• Lemon Zest: Provides citrusy, vibrant note to cut through rich meat. Use fresh lemon for most intense flavor.

Cooking Directions for Jamie Oliver’s Osso Buco

Step 1: Warm Up the Oven

Crank your oven to a cozy 325°F (163°C), getting ready for a delicious cooking adventure.

Step 2: Crisp Up the Pancetta

Grab a Dutch oven and toss in diced pancetta. Cook over medium heat until it turns golden and crispy. Scoop out the pancetta, leaving about of delicious fat in the pan.

Step 3: Season and Sear the Veal Shanks

• Sprinkling with salt and pepper
• Dusting with a light coat of flour
• Shaking off excess flour

Sear the shanks in the hot pancetta fat for about 5 minutes on each side until they develop a beautiful brown crust. Remove and set aside.

Step 4: Build Flavor with Vegetables

• Diced onions
• Chopped carrots
• Sliced celery

Cook until onions turn translucent. Add minced garlic and thyme, continuing to cook until vegetables start to caramelize.

Step 5: Bring Everything Together

• Browned veal shanks
• Crispy pancetta

Pour in wine and enough stock to cover just over half the shanks. Bring the mixture to a gentle simmer.

Step 6: Slow Bake to Perfection

Cover the Dutch oven and slide it into the preheated oven. Let it cook for 1 to 1.5 hours until the meat becomes fall-apart tender.

Step 7: Whip Up Fresh Gremolata

• Chopped fresh parsley
• Lemon zest
• Minced garlic

This bright garnish will add a zesty punch to the rich dish.

Step 8: Serve and Enjoy

Plate the tender osso buco straight from the oven. Sprinkle the fresh gremolata on top for a burst of flavor. Serve immediately!

Chef Tips for an Exceptional Jamie Oliver Osso Buco

• Zest Up Your Gremolata: Finely chop parsley and garlic to create a bright, vibrant garnish. Fresh lemon zest adds a tangy kick that cuts through the rich meat's intensity.
• Rescue Tough Meat: Slow, gentle cooking breaks down connective tissues, transforming potentially chewy veal into incredibly tender, melt-in-your-mouth goodness. Patience is key to achieving perfect texture.
• Balance Braising Liquid: Keep stock levels strategic by covering shanks just over halfway. This technique ensures moisture without drowning the meat, concentrating flavors beautifully.
• Craft the Golden Sear: Thoroughly dry veal shanks before flouring and cooking. High heat creates a stunning caramelized crust that locks in deep, complex flavors and adds incredible depth to the dish.
• Select Superior Shanks: Hunt for thick, marrow-rich veal cuts around 2 inches thick. Trusted butchers provide the best quality, ensuring maximum flavor and textural perfection for your osso buco.

Proper Storage for Jamie Oliver’s Osso Buco

• Rapidly cool the osso buco to room temperature within 90 minutes after cooking. Transfer leftovers into shallow, wide containers to accelerate cooling and prevent bacterial growth. Cover tightly with airtight, leak-proof lids to seal in moisture and protect flavor integrity.
• Store in refrigerator's coldest section, maintaining consistent temperature between 35-40°F. Keep osso buco fresh for maximum 3 days, positioning container away from raw meats to prevent cross-contamination. Consume within recommended timeframe for optimal taste and safety.
• Freeze without gremolata garnish to preserve texture and prevent herb degradation. Package in freezer-safe containers, removing excess air to prevent freezer burn. Label with date and contents, storing up to 3 months.

Fun Variations on Jamie Oliver’s Osso Buco Recipe

• Herb-Infused Variation: Replace thyme with a blend of rosemary, sage, and oregano for a more complex herbal profile. Use Mediterranean herbs to enhance the meat's rich flavor and create a deeper aromatic experience.
• Spicy Mediterranean Twist: Add red pepper flakes and smoked paprika to the vegetable mix. Include chopped sun-dried tomatoes for an extra layer of warmth and intensity in the sauce.
• White Wine Swap: Substitute red wine with a crisp white wine like Pinot Grigio or Sauvignon Blanc. This variation lightens the sauce while maintaining the dish's tender texture and creating a brighter flavor profile.
• Mushroom Enhancement: Incorporate porcini or wild mushrooms during the vegetable cooking stage. Sauté the mushrooms with the onions, carrots, and celery to add an earthy depth and umami character to the osso buco.

Jamie Oliver Osso Buco Recipe

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4.6 from 9 reviews

• Total Time: 2 hours 20 minutes
• Yield: 4 1x

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Description

Hearty Italian classic osso buco brings robust Milanese flavors to your dinner table. Tender braised veal shanks slow-cooked in rich wine and herb sauce promise a luxurious meal you’ll savor with pure comfort and Mediterranean warmth.

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Ingredients

Scale 1x2x3x

Meat:

• 2 ½ to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
• 4 ounces pancetta, diced into ¼ inch cubes (113 grams)

Vegetables and Aromatics:

• ½ cup diced carrot (¼-inch dice) (75 grams)
• ½ cup diced celery (¼ inch dice) (75 grams)
• 1 medium onion (¼ inch dice)
• 2 tablespoons chopped garlic (about 4 cloves) (30 milliliters)
• 2 cloves garlic, crushed and minced
• 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)

Liquids and Seasonings:

• 1 cup dry white wine (240 milliliters)
• 1 to 2 cups chicken or veal stock (240 to 480 milliliters)
• Flour for dusting the meat before browning
• Salt and pepper
• 2 tablespoons Italian parsley (30 milliliters)
• 1 tablespoon finely grated lemon zest (15 milliliters)

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Instructions

1. Warm the oven to 325°F (163°C), creating an ideal environment for slow-cooking the osso buco.
2. Render the pancetta in a Dutch oven over medium heat until it transforms into crispy, golden bits. Extract the pancetta, reserving approximately two tablespoons of its rich, flavorful fat.
3. Meticulously season the veal shanks with salt and freshly ground black pepper. Delicately coat each shank with a light dusting of all-purpose flour, gently shaking off any excess. Sear the shanks in the residual pancetta fat, developing a deep golden-brown crust on all sides, approximately 5 minutes per surface.
4. Introduce diced onions, carrots, and celery into the Dutch oven, sautéing until the onions become translucent and glassy. Incorporate minced garlic and fragrant thyme, continuing to cook until the vegetables develop a light caramelization.
5. Carefully reintroduce the beautifully browned veal shanks and crispy pancetta to the pan. Deglaze with rich red wine and add enough beef stock to submerge the shanks partially, creating a luxurious braising liquid.
6. Seal the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Allow the osso buco to slowly braise, transforming the tough meat into meltingly tender perfection over 1 to 1 1/2 hours.
7. Craft the bright, zesty gremolata by finely chopping fresh parsley, grating lemon zest, and mincing garlic. This vibrant garnish will provide a fresh contrast to the rich, deeply flavored meat.
8. Once the veal reaches ultimate tenderness, plate the osso buco immediately. Generously sprinkle the gremolata over the top, creating a visually stunning and flavor-packed dish ready to be savored.

Notes

• Leftovers transform into an even more delectable meal as flavors intensify and meld overnight, making this dish perfect for advance preparation.
• Creamy polenta or smooth risotto becomes the ideal companion, perfectly absorbing the rich, luxurious braising liquid.
• Impress dinner guests with a restaurant-quality dish that requires minimal technical skill but delivers maximum culinary sophistication.
• Gremolata’s bright, zingy herb combination cuts through the meat’s intense richness, adding a fresh and vibrant layer of complexity.
• Carefully building a flavor foundation with classic mirepoix vegetables creates an aromatic base that elevates the entire braising process.
• Searing meat develops a golden-brown crust that locks in moisture and intensifies the natural flavor profile of the veal shanks.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 550 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 45 g
• Cholesterol: 120 mg