I tried Jamie Oliver’s Oso Buco Recipe and the meat melts into a glossy, herb-studded sauce so bold you’ll be rearranging your week to have leftovers.

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I’m obsessed with Jamie Oliver’s Oso Buco Recipe because it tastes like real, slow Italian comfort in every bite. I love how the Veal Shanks go from tough to silk, the marrow doing its thang on my fork.

I get greedy for deep tomato tang and scrape of a small bunch flat leaf parsley on top. But it’s messy, sticky sauce on my chin and all.

I adore blunt honesty of big, simple ingredients, that don’t hide. Plain flour for dusting gives that crust I can’t quit.

I want it every week, no questions asked. I’ll eat it cold too.

Ingredients

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Veal shin: rich, gelatinous meat, it’s the hearty star.
Plain flour: light dusting for sear, gives a thin crust.
Sea salt and pepper: basic seasoning, makes everything sing.
Olive oil: hot pan friend, keeps meat from sticking.
Butter: adds silkiness and that slightly nutty finish.
Onions: mellow sweetness, they build the sauce’s backbone.
Carrots: subtle sweetness and texture, keeps it grounded.
Celery: fresh vegetal note, cuts through richness.
Garlic cloves: punchy aroma, it wakes up the sauce.
White wine: bright acidity, loosens those browned bits.
Canned tomatoes: body and tomato tang, the sauce base.
Stock: deep meaty warmth, makes it cozy and saucy.
Tomato purée: concentrated tomato power, adds depth.
Bay leaves: herbal warmth, they quietly perfume the stew.
Thyme: earthy, a little woodsy, it complements the meat.
Lemon zest: gremolata spark, it’s fresh and zingy.
Parsley: green freshness, it lightens every rich bite.
Gremolata garlic: sharp hit, balances the slow-cooked meat.
Gremolata olive oil: brings herbs together, smooths the zing.

Ingredient Quantities

4 veal shin/ossobuco pieces (about 1.2 1.5 kg total)

plain flour for dusting (about 3 4 tbsp)

sea salt and freshly ground black pepper

2 3 tbsp olive oil

25 g butter

2 onions, peeled and finely chopped

2 carrots, peeled and diced

2 sticks celery, diced

2 garlic cloves, crushed

150 ml dry white wine

400 g canned chopped tomatoes

300 400 ml beef or chicken stock

1 tbsp tomato purée (optional but recommended)

2 bay leaves

a few sprigs thyme (or 1 tsp dried thyme)

1 lemon, zest only (for gremolata)

a small bunch flat leaf parsley, finely chopped (for gremolata)

1 garlic clove, very finely chopped (for gremolata)

1 2 tbsp olive oil (for gremolata)

How to Make this

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1. Pat the veal shins dry, season with sea salt and black pepper, then dust them in plain flour, shaking off the excess (about 3 4 tbsp flour).

2. Heat 2 3 tbsp olive oil with 25 g butter in a large heavy ovenproof pot over medium high heat. Brown the shins well on both sides in batches so they get a good crust, then remove and set aside.

3. Turn the heat down a bit and add the chopped onions, diced carrots and diced celery. Cook, stirring now and then, until softened and starting to colour, about 8 10 minutes. Add the 2 crushed garlic cloves in the last minute.

4. Pour in 150 ml dry white wine to deglaze the pan, scraping up any brown bits from the bottom, and let it bubble for 2 3 minutes to reduce slightly.

5. Add the 400 g canned chopped tomatoes, 1 tbsp tomato purée if using, and 300 400 ml beef or chicken stock. Stir to combine and bring to a gentle simmer.

6. Nestle the browned shins back into the pot, add 2 bay leaves and a few sprigs thyme (or 1 tsp dried thyme). The liquid should come about halfway up the meat; add a little more stock or water if needed.

7. Cover the pot with a lid and transfer to a preheated oven at 160 C. Braise for about 2 to 2 1/2 hours until the meat is fall off the bone tender. Check once or twice and spoon over the sauce, add more liquid if it looks too dry.

8. While the meat cooks, make the gremolata: finely chop the parsley, very finely chop 1 garlic clove, and zest 1 lemon. Mix together with 1 2 tbsp olive oil and a pinch of salt. Taste and adjust.

9. When the shins are tender, remove from the oven, fish out the thyme sprigs and bay leaves. Taste the sauce and season with salt and pepper if needed; you can reduce the sauce on the stove for a few minutes to thicken it if you like.

10. Serve the osso buco hot, spoon over plenty of sauce and scatter the gremolata on top to brighten the dish. Goes lovely with creamy mashed potatoes or risotto alla milanese.

Equipment Needed

1. Large heavy ovenproof pot or Dutch oven for browning and braising
2. Sharp chef knife and sturdy chopping board for the onions carrots celery and parsley
3. Tongs for turning the shins while browning
4. Wooden spoon or heatproof spatula for stirring and scraping the pan
5. Measuring jug and spoons for wine stock and seasonings
6. Fine grater or microplane for lemon zest
7. Small bowl and spoon to mix the gremolata
8. Oven mitts or pot holders and a lid for the pot
9. Ladle or large serving spoon to spoon sauce over the meat

FAQ

Q: Can I use beef instead of veal for this Osso Buco Recipe Jamie Oliver?

A: Yes, you can use beef shin, it will still be great. Beef has a stronger flavour and might need a bit longer to become tender, so give it extra simmer time if needed.

Q: Do I have to sear the meat first?

A: Absolutely, searing gives colour and deep flavour. Dust the shanks in flour, season, then brown well in hot oil and butter. Don’t crowd the pan or they steam instead of brown.

Q: What can I substitute for white wine?

A: You can use extra stock or a splash of apple cider vinegar mixed with water if you want acidity. Wine brings a certain brightness, but stock plus a splash of vinegar works fine.

Q: How long should I braise the osso buco?

A: Plan on 1.5 to 2 hours in the oven or on a low stove simmer. Check after 90 minutes; the meat should be falling-off-the-bone tender and the marrow soft.

Q: What is gremolata and do I really need it?

A: Gremolata is a mix of lemon zest, garlic and parsley with olive oil. It cuts through the rich sauce and makes the dish pop. It’s small but makes a big difference, so yes, dont skip it.

Q: Can I make this ahead and reheat?

A: For sure, it often tastes better the next day. Cool, refrigerate, then gently reheat on low with a splash of stock. The flavours will meld and deepen overnight.

Osso Buco Recipe Jamie Oliver Substitutions and Variations

Veal shin / ossobuco: swap for beef shin or beef osso buco cuts, lamb shanks or even meaty pork shanks if you want a stronger flavour. Cooking time is about the same, maybe a bit longer for beef.
Plain flour for dusting: use gluten free plain flour or rice flour for a gluten free version, or use cornstarch (a light dusting) for a crisper browning.
Dry white wine: you can replace with dry vermouth, extra beef or chicken stock, or a splash of apple cider for a fruitier note if you prefer no alcohol.
Flat leaf parsley for gremolata: swap in cilantro for a brighter kick, or use finely chopped basil or rocket for a different fresh green lift.

Pro Tips

1. Brown the shins properly and don’t rush it. That crust is flavor, so brown in batches so the pan stays hot and you get a good sear. If the meat steams instead of browns, you’ll lose depth in the sauce.

2. Don’t skimp on deglazing. Pour the wine in while the pan is hot and scrape up all the browned bits. Those stuck bits are basically liquid gold for the sauce, so give them time to dissolve and reduce a little.

3. Keep the braise liquid level sensible. The liquid should come about halfway up the meat, not cover it completely. Add extra stock or water if it looks low during cooking, and spoon the sauce over the shins once or twice so they stay moist and soak up flavor.

4. Make the gremolata last minute and taste it. Fresh parsley, lemon zest and raw garlic brighten a rich osso buco, so chop them fine and mix right before serving. If the garlic bites too hard, stir it into the oil and let it sit 5 minutes to mellow a bit.

Osso Buco Recipe Jamie Oliver

Recipe by Toni Baldesera

0.0 from 0 votes

I tried Jamie Oliver's Oso Buco Recipe and the meat melts into a glossy, herb-studded sauce so bold you'll be rearranging your week to have leftovers.

Servings

servings

Calories

700

kcal

Equipment: 1. Large heavy ovenproof pot or Dutch oven for browning and braising
2. Sharp chef knife and sturdy chopping board for the onions carrots celery and parsley
3. Tongs for turning the shins while browning
4. Wooden spoon or heatproof spatula for stirring and scraping the pan
5. Measuring jug and spoons for wine stock and seasonings
6. Fine grater or microplane for lemon zest
7. Small bowl and spoon to mix the gremolata
8. Oven mitts or pot holders and a lid for the pot
9. Ladle or large serving spoon to spoon sauce over the meat

Ingredients

4 veal shin/ossobuco pieces (about 1.2 1.5 kg total)
plain flour for dusting (about 3 4 tbsp)
sea salt and freshly ground black pepper
2 3 tbsp olive oil
25 g butter
2 onions, peeled and finely chopped
2 carrots, peeled and diced
2 sticks celery, diced
2 garlic cloves, crushed
150 ml dry white wine
400 g canned chopped tomatoes
300 400 ml beef or chicken stock
1 tbsp tomato purée (optional but recommended)
2 bay leaves
a few sprigs thyme (or 1 tsp dried thyme)
1 lemon, zest only (for gremolata)
a small bunch flat leaf parsley, finely chopped (for gremolata)
1 garlic clove, very finely chopped (for gremolata)
1 2 tbsp olive oil (for gremolata)

Directions

Pat the veal shins dry, season with sea salt and black pepper, then dust them in plain flour, shaking off the excess (about 3 4 tbsp flour).
Heat 2 3 tbsp olive oil with 25 g butter in a large heavy ovenproof pot over medium high heat. Brown the shins well on both sides in batches so they get a good crust, then remove and set aside.
Turn the heat down a bit and add the chopped onions, diced carrots and diced celery. Cook, stirring now and then, until softened and starting to colour, about 8 10 minutes. Add the 2 crushed garlic cloves in the last minute.
Pour in 150 ml dry white wine to deglaze the pan, scraping up any brown bits from the bottom, and let it bubble for 2 3 minutes to reduce slightly.
Add the 400 g canned chopped tomatoes, 1 tbsp tomato purée if using, and 300 400 ml beef or chicken stock. Stir to combine and bring to a gentle simmer.
Nestle the browned shins back into the pot, add 2 bay leaves and a few sprigs thyme (or 1 tsp dried thyme). The liquid should come about halfway up the meat; add a little more stock or water if needed.
Cover the pot with a lid and transfer to a preheated oven at 160 C. Braise for about 2 to 2 1/2 hours until the meat is fall off the bone tender. Check once or twice and spoon over the sauce, add more liquid if it looks too dry.
While the meat cooks, make the gremolata: finely chop the parsley, very finely chop 1 garlic clove, and zest 1 lemon. Mix together with 1 2 tbsp olive oil and a pinch of salt. Taste and adjust.
When the shins are tender, remove from the oven, fish out the thyme sprigs and bay leaves. Taste the sauce and season with salt and pepper if needed; you can reduce the sauce on the stove for a few minutes to thicken it if you like.
Serve the osso buco hot, spoon over plenty of sauce and scatter the gremolata on top to brighten the dish. Goes lovely with creamy mashed potatoes or risotto alla milanese.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.