Osso Buco Recipe Jamie Oliver
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,
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Servings: 4
Calories: 417kcal
Equipment
- Dutch oven
- Tongs
- Cutting Board
- 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.
