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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 325°F (163°C), setting the stage for a slow-cooking culinary journey.
- Pancetta Rendering: Crisp pancetta in a Dutch oven over medium heat, extracting golden bits and reserving flavorful fat.
- 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.
- Vegetable Foundation: Sauté onions, carrots, and celery until onions turn translucent, adding garlic and thyme to develop a caramelized base of aromatic flavors.
- 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.
- 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.
- 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.
- 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