Prepare to savor the irresistible flavors of Osso Buco, taken to extraordinary levels by the acclaimed chef Jamie Oliver. This beloved Italian dish, typically prepared with tender veal shanks, undergoes a delightful transformation under Oliver’s skilled hands.
Get ready for a culinary adventure where luscious tastes blend harmoniously with fresh, vibrant elements,
With Jamie Oliver’s Osso Buco recipe, you’ll unlock the secrets of slow cooking, and master the art of herb and spice.
Get your ingredients ready, embrace the leisurely cooking process, and let Jamie Oliver’s Osso Buco recipe transport you to a world of culinary delight.
What Is Osso Buco Jamie Oliver Recipe?
Jamie Oliver’s Osso Buco recipe is a flavorful and easy-to-follow version of the classic Italian dish. Osso Buco, which means “bone with a hole” in Italian, traditionally consists of tender veal shanks braised with aromatic vegetables and a rich tomato-based sauce. Jamie Oliver’s recipe offers a delicious twist on this timeless dish.
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What Does It Taste Like?
When cooked low and slow, the veal shanks become incredibly tender and melt in your mouth. The meat develops a deep, savory flavor that the braising process enhances, allowing the flavors to infuse and intensify.
The tomato-based sauce adds a tangy and slightly sweet element to the dish. The acidity of the tomatoes balances out the richness of the meat and complements the flavors of the other ingredients.
The sauce is often thick and velvety, coating the veal shanks and infusing them with its delicious taste.
The aromatic vegetables, such as onions, carrots, and celery, contribute their unique flavors and aromas to the dish. They add a subtle sweetness, earthiness, and depth of flavor that complements the meat and sauce.
How Did I First Get Introduced To Osso Buco Jamie Oliver Recipe?
One evening, while watching a television cooking show, I stumbled upon an episode featuring the renowned chef Jamie Oliver. He was preparing a mouthwatering dish called Osso Buco.
As I watched Jamie expertly braise the veal shanks, the tantalizing aroma filled my living room, captivating my senses.
Intrigued by the combination of tender meat, flavorful sauce, and aromatic vegetables, I couldn’t resist the urge to try making Osso Buco myself. Inspired by Jamie Oliver’s passion for cooking and his simple yet delicious recipes, I decided to embark on a culinary adventure.
How To Make Osso Buco By Jamie Oliver?
Making Jamie Oliver’s Osso Buco is a simple and straightforward process. Let’s have a look at the steps involved:
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Ingredients:
1. Veal shanks: These are the star of the dish, providing tender and flavorful meat. The shanks are typically cut about 2 inches thick and are ideal for slow cooking, making the meat melt-in-your-mouth delicious.
2. Sea salt and freshly ground black pepper: These common seasonings are used to enhance the flavor of the veal shanks and other ingredients. They add a savory depth to the dish.
3. All-purpose flour: Used for dredging the veal shanks before cooking, the flour helps to create a crispy and flavorful outer crust when searing the meat. It also helps to thicken the sauce as the dish cooks.
4. Olive oil: Used for searing the veal shanks, the olive oil adds richness and a subtle fruity flavor to the dish. It also helps to achieve a nice caramelization on the meat, enhancing its overall taste.
5. Onion, celery, and carrots: These aromatic vegetables form the base of the dish, providing a flavorful foundation. Diced and sautéed until tender, they add depth and sweetness to the sauce.
6. Garlic cloves: Finely chopped garlic adds a pungent and aromatic flavor to the dish. It complements the other ingredients and adds a delightful savory note.
7. Chopped tomatoes: A can of chopped tomatoes contributes a rich and tangy flavor to the sauce. They provide a vibrant color and a hint of acidity, balancing the richness of the meat.
8. Chicken or beef stock: This liquid adds moisture and depth of flavor to the dish. It helps to create a luscious and savory sauce as the osso buco simmers.
9. Bay leaves and fresh thyme: These herbs infuse the dish with their aromatic flavors. The bay leaves add a subtle earthiness, while the fresh thyme lends a fragrant and slightly floral note.
10. Lemon zest: The zest of one lemon adds a bright and citrusy flavor to the osso buco. It provides a refreshing contrast to the rich meat and sauce, enhancing the overall taste experience.
Step By Step Osso Buco Jamie Oliver Recipe
Step 1:
Preheat the oven to 375°F (190°C).
Step 2:
Season the veal shanks generously with salt and pepper, and then dredge them in flour, shaking off any excess.
Step 3:
Heat the olive oil in a large Dutch oven over medium-high heat. Add the veal shanks and sear until browned on both sides, about 5 minutes per side. Remove the shanks from the pot and set them aside.
Step 4:
Add the onion, celery, and carrots to the pot and cook until the vegetables are soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
Step 5:
Pour in the canned tomatoes and stock, and then stir to combine. Add the bay leaves, thyme, and lemon zest.
Step 6:
Return the veal shanks to the pot, making sure they are submerged in the sauce. Cover the pot and transfer it to the oven.
Step 7:
Bake for 2 to 3 hours, or until the meat is tender and falling off the bone.
Step 8:
Remove the pot from the oven and let it sit for a few minutes. Remove the bay leaves and thyme sprigs.
Step 9:
Serve the Osso Buco hot, garnished with fresh parsley or lemon zest, and with a side of creamy polenta or crusty bread.
Osso Buco Recipe Jamie Oliver
Equipment
- Dutch oven
- Tongs
- Serving Plates or Bowls, etc.
Ingredients
- 4 succulent veal shanks each a majestic cut, standing proud at a thickness of about 2 inches.
- A judicious sprinkle of sea salt and freshly ground black pepper the celestial duet that elevates these shanks to culinary excellence.
- 4 tablespoons of extra virgin olive oil the liquid gold that orchestrates a symphony of flavors in the pan.
- All-purpose flour as the velvet cloak for dredging, embracing each shank in a delicate embrace.
- 1 diced onion a humble architect of savory foundations.
- 2 diced celery stalks adding a verdant note to the aromatic ensemble.
- 2 carrots diced into bite-sized morsels, contributing both color and earthy sweetness.
- A 14-ounce can of chopped tomatoes a burst of vibrant acidity that adds depth to the composition.
- 4 finely chopped garlic cloves the pungent maestro weaving a fragrant melody through the dish.
- 1 cup of rich chicken or beef stock the liquid elixir that bathes the shanks in a luscious broth.
- 2 bay leaves the fragrant sentinels standing guard over the simmering pot.
- 2 sprigs of fresh thyme plucked from the herb garden, infusing the dish with a herbaceous grace.
- The zest of 1 lemon a bright and zesty crescendo that punctuates the final act of this culinary symphony.
Instructions
- Preheat the oven to 375°F (190°C).
- Season the veal shanks generously with salt and pepper, and then dredge them in flour, shaking off any excess.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the veal shanks and sear until browned on both sides, about 5 minutes per side. Remove the shanks from the pot and set them aside.
- Add the onion, celery, and carrots to the pot and cook until the vegetables are soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Pour in the canned tomatoes and stock, and then stir to combine. Add the bay leaves, thyme, and lemon zest.
- Return the veal shanks to the pot, making sure they are submerged in the sauce. Cover the pot and transfer it to the oven.
- Bake for 2 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven and let it sit for a few minutes. Remove the bay leaves and thyme sprigs.
- Serve the Osso Buco hot, garnished with fresh parsley or lemon zest, and with a side of creamy polenta or crusty bread.
Nutrition Information
- Calories: 468 kcal
- Protein: 36.4 g
- Fat: 23.4 g
- Carbohydrates: 28.2 g
- Fiber: 3.3 g
- Sugar: 3.2 g
- Cholesterol: 99 mg
- Sodium: 781 mg
- Potassium: 779 mg
- Vitamin A: 192 IU
- Vitamin C: 2.6 mg
- Calcium: 54 mg
- Iron: 4.2 mg
What To Serve With Osso Buco Jamie Oliver Recipe?
Osso Buco Jamie Oliver Recipe pairs well with various delicious side dishes that complement its rich flavors. Here are a few options you can consider:
1. Creamy Polenta:
The creamy texture of polenta is a perfect accompaniment to Osso Buco. Its mild flavor helps balance the richness of the meat and sauce.
2. Risotto Milanese:
This classic Italian saffron-infused risotto complements Osso Buco beautifully. The creamy rice absorbs the flavorful sauce and enhances the overall dining experience.
3. Gremolata:
Sprinkle a vibrant gremolata topping made with lemon zest, garlic, and parsley over the Osso Buco. It adds a refreshing touch and cuts through the richness of the dish.
4. Mashed Potatoes:
Creamy mashed potatoes make for a comforting side dish with Osso Buco. Their buttery and velvety texture pairs well with the tender meat and sauce.
5. Roasted Vegetables:
Serve a medley of roasted root vegetables like carrots, parsnips, and potatoes alongside the Osso Buco. The caramelized flavors and earthy notes complement the hearty nature of the dish.
6. Crusty Bread:
A crusty artisan bread or a baguette is perfect for soaking up the flavorful sauce. It adds a satisfying element to the meal and allows you to savor every last bit of the dish.
How To Store Leftovers Osso Buco?
To store leftover Osso Buco, follow these steps:
1. Cool the Osso Buco:
Allow the dish to cool down to room temperature before storing it. Leaving it out for about an hour is usually sufficient.
2. Separate the Meat and Sauce:
If possible, separate the meat from the sauce. This will help prevent the meat from becoming overly saturated and mushy.
3. Store in Airtight Containers:
Transfer the Osso Buco and sauce to separate airtight containers. Glass or plastic containers with tight-fitting lids work well for storing leftovers. Make sure to leave some space at the top of the containers to allow for expansion during freezing.
4. Label and Date:
Label the containers with the name and date of preparation. This will help you keep track of the leftovers and ensure you use them within a safe timeframe.
5. Refrigerate or Freeze:
If you plan to consume the leftovers within a couple of days, store them in the refrigerator. Osso Buco can typically be safely refrigerated for up to 3-4 days. For longer-term storage, freeze the leftovers. Osso Buco can be frozen for up to 2-3 months.
6. Thawing and Reheating:
When ready to enjoy the leftovers, thaw frozen Osso Buco in the refrigerator overnight. Once thawed, reheat the dish on the stovetop over low heat or in the oven at a low temperature, stirring occasionally. Ensure the dish reaches a safe internal temperature of 165°F (74°C) before serving.
Can Pregnant Woman Eat Osso Buco?
Pregnant women can eat Osso Buco, but certain precautions should be taken. Here are some important considerations:
Meat Selection:
It’s essential to ensure that the meat used in Osso Buco is cooked thoroughly to eliminate any risk of bacterial contamination. Pregnant women should opt for high-quality, fresh meat and ensure it is cooked to an internal temperature of at least 160°F (71°C).
Mercury Content:
If the recipe calls for veal shanks, which are traditionally used in Osso Buco, it is generally considered safe for pregnant women to consume. However, if alternative meat is used, such as tuna or swordfish, it’s important to be cautious about mercury levels. Pregnant women should avoid high-mercury fish and choose low-mercury options instead.
Seasoning and Herbs:
While the gremolata topping with lemon zest, garlic, and parsley is generally safe, pregnant women should be mindful of any individual sensitivities or allergies they may have to specific ingredients. If in doubt, consult a healthcare professional to ensure the safety of consuming certain herbs or spices.
Sodium Intake:
Osso Buco typically includes various seasonings and may contain added salt. Pregnant women should be mindful of their sodium intake and aim for a balanced diet. Excessive sodium consumption should be avoided, especially if there are any underlying health conditions such as high blood pressure.
Frequently Asked Questions
Can I Use A Different Cut Of Meat For Osso Buco Instead Of Veal Shanks?
While veal shanks are the traditional choice for Osso Buco, Jamie Oliver suggests using beef or pork shanks as a delicious alternative. The key is to choose a cut with enough connective tissue that will break down during the long cooking process, resulting in a tender and flavorful dish.
How Long Does Jamie Oliver Recommend Cooking Osso Buco For Optimal Tenderness?
To achieve the perfect tenderness, Jamie Oliver recommends cooking Osso Buco low and slow. He suggests simmering the dish for at least 2 to 3 hours on a low heat, allowing the flavours to meld together and the meat to become incredibly tender.
Can I Make Osso Buco In Advance And Reheat It Later?
Certainly. Osso Buco is one of those dishes that actually tastes better the next day. Jamie Oliver advises making it in advance and allowing the flavors to develop overnight in the refrigerator. When you’re ready to serve, gently reheat it on the stovetop over low heat, ensuring it doesn’t boil, to maintain the tenderness of the meat.
Conclusion
As you savor the tender, flavorful meat and the aromatic sauce, you’ll be transported to the heart of Italy. Whether you use veal shanks or another cut of meat, Osso Buco remains a soul-satisfying dish that pleases every palate. So gather your ingredients, and let Jamie Oliver’s Osso Buco recipe create a culinary experience you’ll treasure.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more