Osso Buco Recipe by Jamie Oliver That’s Rich and Hearty

Osso buco, Jamie Oliver’s legendary recipe, turns an ordinary cut of meat into a symphony of flavor that dances across your palate.

Succulent, bone-in veal transforms into a tender delicacy through slow, loving cooking.

Mediterranean herbs and rich seasonings weave magic into every bite, creating an experience that feels like a warm embrace from an Italian grandmother.

Each morsel carries deep, complex notes that whisper stories of rustic kitchens and generations of culinary passion.

Wine-braised meat melts into a sauce so luxurious it seems almost impossible.

The careful technique elevates simple ingredients into an extraordinary feast that celebrates comfort and tradition.

One forkful promises to transport you to the rolling hills of Italy, making this dish an irresistible journey for your taste buds.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Calories: 450 kcal

Servings: 4

Jamie Oliver’s Osso Buco Ingredient List

• Veal Shanks: Choose thick-cut, high-quality shanks with good marbling for maximum tenderness.
• Pancetta: Opt for authentic Italian pancetta with a rich, salty flavor profile.

• Onions, Carrots, Celery: Select fresh, firm vegetables with vibrant colors for maximum flavor depth.
• Garlic: Choose plump, firm garlic cloves without green sprouts for a pure, intense taste.
• Thyme: Look for fresh thyme with bright green, fragrant leaves.

• White Wine: Select a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc for balanced acidity.
• Chicken Stock: Use homemade or high-quality low-sodium stock for deeper flavor complexity.
• Flour: Pick unbleached all-purpose flour for smooth coating and golden searing.
• Salt, Black Pepper: Invest in coarse sea salt and freshly ground black pepper for intense seasoning.
• Fresh Parsley: Choose bright green, flat-leaf parsley with robust aroma.
• Lemon: Select firm, heavy lemons with smooth, bright yellow skin for optimal zest.

Equipment for Cooking Osso Buco

• Dutch Oven: Heavy-bottomed pot perfect for slow cooking and creating amazing flavor layers.
• Cutting Board: Sturdy surface for chopping vegetables and preparing ingredients.
• Sharp Knife: Essential for precise dicing of pancetta, vegetables, and herbs.
• Measuring Cups/Spoons: Helps ensure accurate ingredient quantities.
• Tongs: Great for turning and handling veal shanks during searing.
• Wooden Spoon: Ideal for stirring and mixing ingredients without scratching the pot.
• Zester or Grater: Perfect for creating fine lemon zest for gremolata.
• Oven Mitts: Protects hands when handling hot Dutch oven and moving dishes.
• Serving Platter: Beautiful presentation surface for the finished osso buco.

Instructions for Jamie Oliver’s Osso Buco

• Prep Your Cooking Station

Gather all your tools and ingredients, setting up a comfortable workspace in your kitchen. Preheat the oven to a warm 325°F, creating the perfect environment for slow-cooking magic.

• Build Deep Flavor Foundations

In a sturdy Dutch oven, crisp up pancetta until golden and fragrant. The rendered fat will become the secret weapon for your incredible dish. Remove the pancetta, keeping those delicious drippings in the pan.

• Transform Veal Shanks

Season veal shanks with a light dusting of salt, pepper, and flour. Sear each piece in the hot pancetta fat, creating a gorgeous golden crust that seals in incredible flavor. This step is crucial for developing rich, complex taste.

• Create Aromatic Vegetable Base

Toss onions, carrots, and celery into the pan, cooking until they become soft and slightly caramelized. Add garlic and thyme to intensify the savory profile, filling your kitchen with mouthwatering aromas.

• Combine and Simmer

Reunite the browned veal shanks and crispy pancetta in the Dutch oven. Pour in wine and stock, allowing the liquid to partially cover the meat. This technique ensures tender, melt-in-your-mouth results.

• Slow Bake to Perfection

Cover the Dutch oven and slide it into the oven. Let the osso buco cook slowly, transforming tough meat into incredibly tender morsels. After 1-1.5 hours, the meat will be so soft it practically falls apart.

• Finish with Vibrant Gremolata

While the dish bakes, quickly mix fresh parsley, lemon zest, and garlic. This bright topping will cut through the rich meat, adding a fresh, zesty dimension to your masterpiece.

• Serve with Passion

Carefully remove the osso buco from the oven. Plate immediately, generously sprinkling the gremolata on top. Each bite promises a symphony of flavors that will transport your taste buds to culinary heaven.

Osso Buco Recipe Tips and Adjustments

• Elevate Your Osso Buco: Expert Cooking Insights
• Meat Selection Magic: Choose veal shanks with rich marrow and substantial meat, preferably from a trusted butcher who provides high-quality, well-trimmed cuts for maximum tenderness.
• Fat Transformation Technique: Save the rendered pancetta fat for additional recipes like roasted vegetables or sautéed potatoes, extending your culinary creativity beyond this delectable dish.
• Wine Wisdom: Select a dry white wine like pinot grigio or sauvignon blanc to enhance the braising liquid, avoiding overly sweet or complex wine profiles that might overwhelm the delicate veal flavor.
• Temperature Precision Trick: Use a meat thermometer to ensure internal temperature reaches 145°F for perfectly cooked, succulent veal shanks without risking dryness or toughness.

Serving Jamie Oliver’s Osso Buco Dish

• Pair with Creamy Risotto: Create a luxurious bed of classic Italian risotto milanese with saffron to complement the rich, tender veal shanks. The creamy rice perfectly absorbs the delicious braising sauce.
• Garnish with Herb Brightness: Sprinkle the vibrant gremolata generously over the dish to cut through the meat's richness, adding a fresh citrusy and herbal pop that elevates the entire meal.
• Wine Pairing Perfection: Select a robust red wine like Barolo or Brunello di Montalcino, whose bold flavors and tannic structure beautifully match the intense, slow-cooked veal osso buco.
• Rustic Side Companions: Serve alongside roasted seasonal vegetables like glazed baby carrots or crispy roasted Brussels sprouts to provide textural contrast and additional earthy flavors to this classic Italian comfort dish.

Proper Storage for Osso Buco Leftovers

• Preserve Freshness with Smart Storage
• Transfer leftover osso buco to airtight containers, keeping the meat submerged in its rich sauce to maintain moisture and prevent drying out.
• Refrigerate Strategically
• Store in the refrigerator for up to 3-4 days, ensuring the flavors continue to develop and intensify with each passing day.
• Freeze for Future Feasts
• Wrap portions tightly in freezer-safe containers or heavy-duty bags, allowing the dish to stay delicious for up to 2-3 months when frozen properly.
• Reheat with Tender Care
• Gently warm the osso buco in a covered pot over low heat, adding a splash of stock to revive its original succulence and prevent the meat from becoming tough or dry.

Hearty Jamie Oliver Osso Buco Recipe

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4.5 from 24 reviews

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

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Description

Jamie oliver’s iconic Osso Buco delivers rich Milanese comfort through tender braised veal shanks simmered in white wine and herbs. Mediterranean flavors merge with hearty technique, inviting home cooks to savor classic Italian culinary traditions.

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Ingredients

Scale 1x2x3x

• 2.5–3 lbs veal shanks (4–6 pieces, 2–3 inches thick)
• 4 oz (113 g) pancetta, diced
• 1 cup (240 ml) dry white wine
• 1–2 cups (240–480 ml) chicken or veal stock
• ½ cup (75 g) diced carrot
• ½ cup (75 g) diced celery
• 1 medium onion, diced
• Flour for dusting
• 2 tbsps (30 ml) garlic, chopped
• 2 cloves garlic, crushed
• 3–4 sprigs fresh thyme (or 1 tsp dried)
• Salt and pepper
• 2 tbsps (30 ml) Italian parsley
• 1 tbsp (15 ml) lemon zest, finely grated

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Instructions

1. Preparation: Preheat oven to 325°F (163°C), setting the stage for a slow-cooking culinary journey.
2. Pancetta Rendering: Crisp pancetta in a Dutch oven over medium heat, extracting golden bits and reserving flavorful fat.
3. Meat Preparation: Season veal shanks with salt and pepper, lightly dust with flour, then sear in pancetta fat until a rich, caramelized crust forms on all sides.
4. Vegetable Foundation: Sauté onions, carrots, and celery until onions turn translucent, adding garlic and thyme to develop a caramelized base of aromatic flavors.
5. Braising Process: Reintroduce seared shanks and pancetta to the pan, deglaze with red wine, and add beef stock to partially submerge the meat, creating a deeply flavorful braising liquid.
6. Slow Cooking: Cover Dutch oven and transfer to preheated oven, allowing the osso buco to braise for 1 to 1½ hours until the meat becomes incredibly tender and falls effortlessly from the bone.
7. Gremolata Finishing: Prepare a vibrant gremolata by finely chopping parsley, grating lemon zest, and mincing garlic to add a bright, fresh counterpoint to the rich, slow-cooked meat.
8. Serving: Plate the osso buco, generously sprinkle with gremolata, and present a stunning dish that promises an explosion of complex, layered flavors.

Notes

• Meat Selection: Choose high-quality, thick-cut veal shanks with rich marrow for maximum tenderness and flavor depth.
• Flour Coating Technique: Lightly dust meat with flour to create a perfect golden-brown crust that seals in juices and develops rich caramelization.
• Braising Liquid Balance: Use a combination of red wine and beef stock to create a deeply flavorful, moisture-rich cooking environment that transforms tough meat into melt-in-your-mouth texture.
• Temperature Control: Maintain low, consistent oven temperature around 325°F to ensure slow, gentle cooking that breaks down connective tissues without drying out the meat.

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

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 100 mg