Jamie Oliver Osso Buco Recipe

Jamie Oliver Osso Buco is one of the best and easiest to make Osso Buco recipes ever. This Osso Buco can be made with veal shank, pork, beef, lamb, or even chicken meat. Also, you can cook the Osso Buco in the oven, slow cooker, Instant Pot, or simply on the stove. This Osso Buco recipe is better than the traditional Italian recipe. Make sure to leave a comment if you love it.

What Is Osso Buco 

Osso buco is a traditional Italian dish made with braised veal shanks. The veal shanks are seared, then slowly cooked with vegetables, white wine, and broth. This slow cooking process makes the meat incredibly tender and flavorful. The dish is often garnished with gremolata, a mix of lemon zest, garlic, and parsley, which adds a fresh and vibrant touch.

The term “osso buco” is Italian and it directly translates to “bone with a hole” in English. This name refers to the marrow-filled bone in the center of the veal shank, which gives the dish its rich flavor. The marrow is considered a delicacy and is a highlight of eating osso buco.

Osso Buco Ingredietns

For the Osso Buco:

• 4 ounces pancetta, diced into 1/4 inch cubes (see recipe note)
• 2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
• 1/2 cup diced carrot (1/4-inch dice)
• 1/2 cup diced celery (1/4 inch dice)
• 1 medium onion (1/4 inch dice)
• 2 tablespoons chopped garlic (about 4 cloves)
• 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
• 1 cup dry white wine
• 1 to 2 cups chicken or veal stock
• Flour for dusting the meat before browning
• Salt and pepper

For the Gremolata:

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

How To Cook Osso Buco In The Oven

1. Preparation: Preheat your oven to 325°F.
2. Cooking the Pancetta: In a Dutch oven, cook the diced pancetta over medium heat until it turns crispy. Once done, remove the pancetta and set it aside, keeping about two tablespoons of the fat in the pan.
3. Preparing the Veal Shanks: Season the veal shanks with salt and pepper. Dust them with flour, shaking off any excess. Sear the shanks in the hot fat in the pan until they are well browned on each side. This should take about 5 minutes per side. Once browned, remove the shanks and set them aside.
4. Cooking the Vegetables: Add the diced onions, carrots, and celery to the Dutch oven. Cook until the onions become translucent. Add in the garlic and thyme and continue to cook until the vegetables start to brown.
5. Combining Ingredients: Return the browned shanks and the cooked pancetta to the pan. Pour in the wine and add enough stock to cover just over half of the shanks. Bring the mixture to a simmer.
6. Baking: Cover the Dutch oven and place it in the preheated oven. Cook until the meat is tender, which should take about 1 to 1 1/2 hours.
7. Preparing the Gremolata: While the osso buco is in the oven, combine the parsley, lemon zest, and minced garlic to make the gremolata. This will be used as a garnish for the dish.

Once the osso buco is tender and fully cooked, serve it hot, garnished with the gremolata. 

How To Cook Osso Buco In The Slow Cooker

To cook osso buco in a slow cooker simply follow the same steps as the oven method for preparing the pancetta, veal shanks, and vegetables. Once you’ve done this, transfer everything into your slow cooker. Pour in the wine and enough stock to just cover the shanks. Set your slow cooker to low and let it cook for about 6-8 hours. 

How To Cook Osso Buco In The Instant Pot

To cook osso buco in a slow cooker simply use the sauté function to cook the pancetta, brown the veal shanks, and sauté the vegetables, just as in the original recipe. Add the wine and stock, secure the lid, and set the Instant Pot to the “Meat/Stew” setting. Cook for about 45 minutes. Allow the pressure to release naturally before removing the lid. Prepare the gremolata and sprinkle it on top before serving.

How To Cook Osso Buco In The Sous Vide

To cook osso buco in sous vide just prepare the pancetta, veal shanks, and vegetables as before, then place them in a vacuum-sealed bag with the wine and stock. Cook the bag in sous vide water bath set to 180°F for 12 hours. Once cooked, remove the osso buco from the bag, and finish it off in a hot pan to get a nice sear on the meat.

How To Cook Osso Buco On The Stove

To cook osso buco in a slow cooker simply follow the same steps as the oven method for preparing the pancetta, veal shanks, and vegetables in a large, heavy-bottomed pot. After you’ve added the wine and stock and brought everything to a simmer, reduce the heat to low, cover the pot, and let it cook for about 1.5-2 hours, or until the meat is tender. Be sure to check it occasionally and stir to prevent anything from sticking to the bottom of the pot. 

How Long To Cook Osso Bucco

• In the Oven: Osso buco typically takes about 1 to 1 1/2 hours to cook in the oven at 325°F.
• In the Slow Cooker: When using a slow cooker, osso buco needs about 6-8 hours to cook on the low setting.
• In the Instant Pot: If you’re using an Instant Pot, osso buco can be cooked on the “Meat/Stew” setting for about 45 minutes, followed by a natural pressure release.
• In the Sous Vide: When cooking osso buco sous vide, it should be cooked in a water bath set to 180°F for about 12 hours.
• On the Stove: If you’re cooking osso buco on the stovetop, it should simmer for about 1.5-2 hours, or until the meat is tender.

Is Osso Buco Always Made With Veal 

No, osso buco can be made with other meats besides veal. It can be made with lamb, pork, beef, and chicken. The taste will always change based on the meat you use in osso buco. So, I suggest you first try the traditional osso buco made with veal to experience the real taste of the dish. After that, you can try using the other meat variations.

How To Make Osso Buco With Lamb

To make osso buco with lamb, you’ll simply substitute the veal shanks with lamb shanks. The amount remains the same, so you’ll need 2 1/2 to 3 pounds of lamb shanks. The rest of the ingredients and cooking process remain the same. Lamb has a distinct flavor that pairs well with the rich sauce and gremolata.

How To Make Osso Buco With Pork

For a pork version of osso buco, use pork shanks or pork hocks instead of veal shanks. Again, you’ll need 2 1/2 to 3 pounds.

pork shanks or hocks are a bit larger and may require a slightly longer cooking time. In the oven, aim for about 1 1/2 to 2 hours. In the slow cooker, set it to low for about 8-10 hours. In the Instant Pot, cook them for about 50-60 minutes. On the stovetop, simmer them for about 2 hours.

How To Make Osso Buco With Beef

To make osso buco with beef, you’ll use beef shanks instead of veal. You’ll need 2 1/2 to 3 pounds of beef shanks for this recipe. 

Beef shanks are larger and tougher than veal shanks, so they will require a longer cooking time. In the oven, cook them for about 2 to 2 1/2 hours. In the slow cooker, set it to low for about 8-10 hours. In the Instant Pot, cook them for about 60-75 minutes. On the stovetop, simmer them for about 2 hours.

How To Make Osso Buco With Chicken

Making osso buco with chicken requires a bit more adjustment. Instead of veal shanks, use chicken thighs or drumsticks. You’ll need about 2 1/2 to 3 pounds.  

Since chicken cooks faster than veal, you’ll need to reduce the cooking time to prevent the chicken from becoming overcooked. For the oven method, cook the chicken for about 45 minutes to 1 hour. For the slow cooker, set it on low for 3-4 hours. For the Instant Pot, set it to the “Poultry” setting and cook for 15 minutes. For the stovetop, simmer the chicken for about 30-45 minutes. 

How To Make Osso Buco Ahead

To make osso buco ahead of time, follow these steps:

1. Prepare and cook the osso buco as per your chosen recipe.
2. Once it’s done cooking, allow the dish to cool completely.
3. Transfer the cooled osso buco to an airtight container and refrigerate.

When you’re ready to serve the osso buco, you’ll need to do a bit of prep:

1. Remove the osso buco from the fridge and take off any solidified fat.
2. Place the shanks back into a Dutch oven or a similar heavy-bottomed pot.
3. Add a little stock to keep the meat moist during reheating.
4. Cover the pot and gently reheat at 325°F until just heated through. This should take about 30 to 45 minutes. Start checking at 30 minutes to ensure it doesn’t overheat.

What Cut Of Meat Is Osso Buco 

The cut of meat traditionally used for osso buco is veal shanks. However, if you decide to use other meats in your osso buco, here are the recommended cuts:

• Lamb Osso Buco: Use Lamb shanks 
• Chicken Osso Buco: Use Chicken thighs or drumsticks 
• Pork Osso Buco: Use Pork shanks or pork hocks 
• Beef Osso Buco: Use Beef shanks

How To Thicken Osso Buco Sauce 

To thicken the Osso Buco sauce, remove the cooked veal shanks or any other meat that you’ve used. In a separate bowl, mix 1/2 tablespoon of flour or cornstarch with 1/2 tablespoon of cold water. Add this mixture to the Osso Buco sauce and cook it on the stove for about 3-5 minutes while stirring, until it becomes thicker. If the sauce is still thin, continue simmering it until it thickens to your desired consistency.

How Long Do You Cook Osso Buco 

For a pork version of osso buco, use pork shanks or pork hocks instead of veal shanks. Again, you’ll need 2 1/2 to 3 pounds. Pork shanks are a bit larger than veal shanks, so you need to add

How To Eat Osso Buco 

Osso Buco is traditionally eaten with a knife and fork. The meat should be so tender that it can be easily pulled apart from the bone. Use the fork to remove the meat from the bone and enjoy it with the rich sauce.

What Do You Serve With Osso Buco 

Serve this jamie oliver osso buco with Cauliflower Risotto, Garlic Bread, Naan Bread or cooked pasta.

How Much Osso Buco Per Person 

The standard serving size for osso buco is one shank per person, but personally, I serve 2 shanks for each one.

How Long Does Osso Bucco Last In Fridge?

Cooked osso buco can last in the fridge for about 3-4 days. To store leftover osso buco properly, let it cool first after cooking, then put it in a glass container and cover it well with a lid or plastic wrap before transferring it to the fridge.

Does Osso Bucco Freeze Well?

Yes, osso buco freezes well and it can last up to 3 months in the freezer. To freeze osso buco correctly, divide it into servings and place each serving in a freezer-safe container or bag. Once sealed, place it in the freezer.

When you’re ready to enjoy your frozen osso buco, place it in the fridge overnight to thaw. Once it’s completely defrosted, you can reheat it on the stovetop or in the oven.

How To Reheat Leftover Osso Buco

• Reheat On The Stove: place the osso buco in a pot, add a little stock to keep it moist, cover, and heat over medium-low heat until warmed through.
• Reheat In The Oven: place it in an oven-safe dish, add a little stock, cover, and reheat at 325°F until just heated through, about 30 to 45 minutes. Start checking at 30 minutes to ensure it doesn’t overheat.

Osso Buco Calories And Nutrition Facts

• Calories: 632
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 297mg
• Sodium: 453mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Total Sugars: 3g
• Protein: 77g

Osso Buco FAQs

Why Is Osso Buco So Expensive?

The primary reason why Osso Buco is so expensive is due to the cost of veal shank meat. Veal shanks can be quite pricey, typically ranging from $20 to $25 per pound. Each shank usually provides one or two pieces.

For a family of four, you would need around 4-6 pieces of veal shank, which amounts to approximately 2-3 pounds. This could result in a cost of around $70 just for the meat alone. When you take into account the expenses associated with the other ingredients required to make osso buco, the total cost of the dish can easily reach around $100. This makes it a pricier option compared to many other meals.

Can You Overcook Osso Bucco?

No, I cooked for too long, the meat can become too soft and lose its texture. It’s important to check the meat for tenderness periodically to ensure it doesn’t overcook.

Try More Recipes:

• Ina Garten Osso Buco 
• Gazpacho Recipe
• Lettuce Soup
• Coq Au Vin
• Slow Cooker Lamb Tagine