Osso Buco Recipe Jamie Oliver: Italian Braised Veal With Gremolata

This classic Italian dish transforms humble veal shanks into something extraordinary through slow braising. The technique coaxes unmatched tenderness from the meat while building layers of rich, aromatic flavor in the sauce.

I’ve refined this method to ensure fall-off-the-bone results every time, with a bright gremolata that cuts through the richness. Traditional osso buco relies on patience, but the payoff is a dish that feels like a restaurant special.

What sets this apart is the balance—deep, savory sauce from the braising liquid and a fresh, zesty finish from the gremolata. The veal becomes so tender it nearly dissolves, while the marrow adds a luxurious depth.

Serve it with risotto or polenta to soak up every last drop of sauce.

Ingredients for Osso Buco Recipe Jamie Oliver

Classic Italian osso buco requires veal shanks, aromatic vegetables, wine, and a bright gremolata finish.

Veal shanks are essential here—ask your butcher for bone-in, center-cut pieces about 1.5 inches thick. The marrow-rich bones are non-negotiable for authentic flavor. Whole Foods or a specialty butcher shop will have the best selection. Look for shanks with a good meat-to-bone ratio, avoiding any with excessive fat. The flour for dredging should be all-purpose; no need for anything fancy.

No veal? Beef shanks work as a substitute, though the flavor will be slightly more robust. For the wine, any dry white like Pinot Grigio or Sauvignon Blanc is ideal. Out of white wine? Dry vermouth works in a pinch. The tomatoes can be fresh if in season, but canned San Marzano are preferred for consistent quality. For the gremolata, ensure the lemon zest is fresh—bottled lacks the necessary brightness.

Braised dishes like this taste even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. The gremolata should be made fresh just before serving to preserve its vibrant color and aroma.

Step-by-Step Instructions for Osso Buco With Gremolata

Master the technique of braising veal shanks to tender perfection with this classic Italian approach.

Step 1: Dredge and Sear the Veal Shanks

Pat the 4 pieces Veal Shanks dry with paper towels, then season generously with salt and pepper. Dredge each shank lightly in the 0.5 cup All-Purpose Flour, shaking off any excess. This creates a thin, even coating that will thicken the braising liquid later.

Heat 2 tbsp Olive Oil in a large Dutch oven over medium-high heat until shimmering. Add the veal shanks and sear for 4-5 minutes per side until deeply browned. The flour coating should form a rich, golden crust. Transfer the seared shanks to a plate and set aside.

Step 2: Build the Mirepoix and Deglaze

In the same Dutch oven, add the remaining 1 tbsp Olive Oil and 2 tbsp Butter. Once the butter melts, add the finely diced 1 whole Onion, 2 whole Carrots, and 2 whole Celery Stalks. Cook for 6-8 minutes until the vegetables soften and begin to caramelize.

Add the 4 cloves Garlic Cloves and cook for 1 minute until fragrant. Pour in the 1 cup Dry White Wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all the concentrated flavor from the searing process.

Step 3: Braise the Veal to Tenderness

Return the seared veal shanks to the Dutch oven, bone-side down. Add the 2 cups Beef Stock, 1 can Canned Crushed Tomatoes, 2 sprigs Fresh Rosemary, and 2 whole Bay Leaves. The liquid should come about halfway up the shanks. Bring to a gentle simmer.

Cover the pot and transfer it to a 325°F oven. Braise for 2 to 2.5 hours, turning the shanks halfway through, until the meat is fork-tender and nearly falling off the bone. Check occasionally and add a splash of stock if the liquid reduces too much.

Step 4: Prepare the Gremolata and Serve

While the osso buco braises, combine the 1 tbsp Lemon Zest, 0.25 cup Fresh Flat-Leaf Parsley, and 1 clove Garlic Clove in a small bowl. Mix well to create the gremolata, which adds a bright, fresh contrast to the rich, slow-cooked veal.

Once the veal is tender, skim any excess fat from the surface of the braising liquid. Serve the osso buco hot, spooning the rich sauce over the top and sprinkling generously with the gremolata. The sauce should be thick enough to coat the back of a spoon, and the meat should pull away easily from the bone.

Regional Styles of This osso buco recipe jamie oliver

Milanese Tradition

In Milan, this dish is called osso buco alla milanese and always includes gremolata as the finishing touch. The veal shanks are cross-cut about 1.5 inches thick to expose the marrow. The braising liquid typically features white wine and brodo, with tomatoes being a more modern addition. 🗺️

Venetian Approach

Venetian cooks often add pancetta or bacon to the mirepoix for extra richness. They also prefer a slightly sweeter profile, sometimes including a splash of balsamic vinegar or a pinch of cinnamon in the braising liquid. The result is a deeper, more complex sauce.

Roman Variation

Roman chefs keep it simpler, often omitting tomatoes entirely and relying on white wine, stock, and aromatics. The sauce is lighter but still deeply flavorful. I love this version for its elegant simplicity.

Tuscan Twist

In Tuscany, they might add pancetta and fennel seeds to the mirepoix. The braising liquid often includes Chianti instead of white wine, giving the dish a robust, earthy character. The gremolata remains a must for brightness.

Southern Italian Style

Southern versions often include olives and caper in the braising liquid for a briny depth. Some cooks add a pinch of red pepper flakes for heat. The sauce is typically thicker, reduced until it clings to the veal. 💛

Frequently Asked Questions