Jamie Oliver’s Osso Buco: Tender, Flavorful Braised Veal

Welcome to our kitchen. Today we’re sharing a cozy, classic dish: Jamie Oliver’s Osso Buco. This slow-braised recipe delivers meltingly tender meat and a deep, savory sauce—perfect for family dinners or special occasions. Whether you prefer traditional veal shanks or opt for beef or lamb, this osso buco is a comforting, flavor-forward meal worth mastering.

For more dinner ideas, look for similar hearty recipes such as Ultimate Cowboy Casserole Cornbread and rich dessert guides like a peanut butter ganache tutorial.

Ingredients

• 4 ounces pancetta, diced into 1/4-inch cubes
• 2 1/2 to 3 pounds veal shanks (about 4–6 pieces, 2–3 inches thick). You can substitute beef or lamb shanks if you prefer.
• 1/2 cup diced carrot (1/4-inch dice)
• 1/2 cup diced celery (1/4-inch dice)
• 1 medium onion, diced (1/4-inch)
• 2 tablespoons chopped garlic (about 4 cloves)
• 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 cup dry white wine
• 1–2 cups chicken or veal stock, enough to come halfway up the shanks
• Flour for dusting the meat before browning
• Salt and freshly ground black pepper, to taste

Gremolata (fresh garnish):

• 2 tablespoons Italian parsley, finely chopped
• 1 tablespoon finely grated lemon zest
• 2 cloves garlic, crushed and minced

Optional substitutions:

• Substitute veal with chicken for a lighter, quicker version.
• For a gluten-free approach, use gluten-free flour for dusting.

Instructions

Step 1: Preheat

Preheat your oven to 325°F (160°C).

Step 2: Cook the Pancetta

In a heavy Dutch oven, cook the diced pancetta over medium heat until crisp. Remove the pancetta and reserve it for later, leaving about two tablespoons of rendered fat in the pot.

Step 3: Prepare and Brown the Shanks

Season the shanks with salt and pepper and dust them lightly with flour, shaking off excess. Brown the shanks in the hot fat until well caramelized on all sides—about 4–6 minutes per side. Transfer the browned shanks to a plate.

Step 4: Sauté the Mirepoix

Add the diced onion, carrot, and celery to the pot and cook over medium heat until the onion becomes translucent and the vegetables begin to brown. Stir in the garlic and thyme and cook for another minute until fragrant.

Step 5: Deglaze and Assemble

Return the shanks and cooked pancetta to the pot. Pour in the white wine, scraping the bottom of the pan to release browned bits. Add enough stock to come just over half the height of the shanks. Bring to a gentle simmer on the stovetop.

Step 6: Braise in the Oven

Cover the Dutch oven and transfer it to the preheated oven. Braise until the meat is fork-tender, about 1 to 1½ hours depending on the cut and thickness. If the meat is not tender after this time, continue to cook and check every 15–20 minutes.

Step 7: Make the Gremolata

While the shanks are finishing in the oven, combine the chopped parsley, lemon zest, and minced garlic to make the gremolata. This bright, herbaceous garnish cuts through the richness of the braise and lifts the final dish.

Step 8: Serve

When the meat is tender, remove the shanks to a serving platter. Spoon some of the braising sauce and vegetables over the shanks, and sprinkle the gremolata on top just before serving. Serve hot.

• Use fresh herbs: Fresh thyme and parsley provide the best aroma and flavor.
• Stock choice: For a deeper flavor, use veal stock; chicken stock also works well and is more accessible.
• Check tenderness: If the shanks are not fall-apart tender after the suggested time, continue braising and check every 15 minutes until done.
• Browning matters: Properly browning the meat and vegetables builds richer flavor in the finished sauce.
• Dutch oven: Use a heavy, oven-safe pot with a tight lid for even heat distribution and best braising results.