Jamie Oliver Osso Buco Recipe - Jamie Oliver Dishes (2024)

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.

More Jamie Oliver Recipe:

• Jamie Oliver Butter Bean Stew
• Jamie Oliver Rice Salad
• Jamie Oliver Pea And Prawn Risotto

🤎 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.

❓ What Is Jamie Oliver Osso Buco Recipe?

Jamie Oliver Osso Buco is made withbeef or veal shanks, dredged in flour, browned, and simmered in a savory blend of wine, broth, and spices, creating a tender, flavorful masterpiece.

🥩 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

🥘 How To Make Jamie Oliver Osso Buco

1. Use a paper towel to dry the shanks, then lightly coat them in flour and shake off the extra.
2. 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.
3. 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.
4. 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.
5. Then add the garlic, carrots, and celery. Cook for another 3–4 minutes, until the vegetables are soft. Pour in the wine and boil until it’s almost gone.
6. Mix in the tomato paste, broth, and spices.
7. 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.
8. Put in as much salt and pepper as you like. Take out the bay leaf and throw it away.

💭 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.

🥙 What To Serve With Osso Buco?

Serve Osso Buco withCreamy Polenta, Mashed Potatoes ,Gremolata-Topped Risotto ,Garlic Bread, Roasted Vegetables, Parmesan Polenta Fries,Herb-infused Quinoa,Caprese Salad.

🎚 How To Store Leftovers Osso Buco?

• In the fridge:Store Leftovers Osso Buco in an airtight containerfor up to 3 days.
• In the freezer:You can freezeLeftovers Osso Bucoin a sealed bagfor up to 3 months.

🥵 How To Reheat Leftovers Osso Buco?

• In the Oven:PlaceLeftovers Osso Bucoin an oven-safe dish, cover with foil, and heatfor 20-25 minutes at 325°F.
• In the Microwave:PlaceLeftovers Osso Bucoin a microwave-safe dish, cover, and heat on mediumfor 2-3 minutes.
• On the Stove:ReheatLeftovers Osso Bucoin a saucepan over low heat, stirring for15-20 minutes.
• In the Air-Fryer:Place Leftovers Osso Buco in the air-fryerfor 5-8 minutesat 350°F.

FAQ’S:

More Jamie Oliver Recipe:

• Jamie Oliver Pommes Anna
• Jamie Oliver Lettuce Soup
• Jamie Oliver Minced Beef Wellington

Jamie Oliver Osso Buco Nutrition Fact:

• Calories: 266
• Total Fat: 9.3g
• Saturated Fat: 4g
• TransFat: 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

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dinner,Lunch,Main Recipe Keys:OOsso Buco Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 5 minutesServings:4 servingsCalories:266 kcal Best Season:Available

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

• 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

Instructions

1. Use a paper towel to dry the shanks, then lightly coat them in flour and shake off the extra.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Then add the garlic, carrots, and celery. Cook for another 3–4 minutes, until the vegetables are soft. Pour in the wine and boil until it’s almost gone.
   
6. Mix in the tomato paste, broth, and spices.
   
7. 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.
   
8. Put in as much salt and pepper as you like. Take out the bay leaf and throw it away.

Notes

• 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.

Keywords:Jamie Oliver Osso Buco Recipe