Jamie Oliver Osso Buco Recipe - Jamie Oliver Dishes (2024)

FAQs

What is best cut of meat for osso bucco? ›

Osso Bucco is from a beef shank which is a cross-cut of meat that comes from the lower leg of the cow. Beef Osso Busso also contains a bone with marrow in the center. While you can make Osso Bucco with either veal or beef, it is more common to use beef because it is widely available and less expensive than veal.

Osso buco is traditionally served over polenta, mashed potatoes, or risotto alla milanese (a risotto made with beef bone marrow, stock, and saffron). As far as wines go, osso buco pairs perfectly with a full-bodied red such as Chianti or cabernet sauvignon.

This was essentially once a peasant dish that has become so popular that veal shank is now incredibly expensive. In North America and in Britain, it's expensive, and hard to find. Even in Italy, veal shank is so expensive now that butchers have come up with a substitute.

Veal shank is traditionally the cut for Osso Bucco, and gives the best result. Beef Shank can be substituted for Veal, but it will be much different in flavor and texture than veal. Veal shank or beef shank is the best, however it can also be obtained from pork.

It is a tough and flavorful cut that benefits from slow cooking methods like braising or stewing to become tender and develop rich flavors. So, while osso buco is commonly associated with veal shanks, using beef shanks can be a delicious and more affordable alternative.

Etymology. Veal shank. Ossobuco or osso buco is Italian for 'bone with a hole' (osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank.

The hole in the bone provides easy access to the marrow and those enjoying osso buco are encouraged to eat the delicious marrow. Remove the marrow with a small spoon and spread it on bread, mix it into the risotto or polenta, or just eat it as is. Gremolata.

Although red wine is the perfect accompaniment to osso bucco, there are a few white wines that marvelously marry the strong flavors of this dish. The list includes that based on the Malvasia Pontinata grape variety from Lazio or that based on the Vermentino grape variety.

As a delectable example of traditional Lombard cuisine, this specialty dish combines cross-cut veal shanks with vegetables, white wine, and broth. The defining feature of osso buco is the large bone and rich marrow centre, with this prized delicacy ideal for slow cooking and paddock-to-plate eating.

Gravy beef and beef osso bucco are meat cuts from the shin (or leg) of beef cattle. They are essentially the same cuts of meat, except that osso bucco is sold with the shin bone still present, whereas gravy beef is sold without the bone. Both cuts are typically cooked in the same manner, in stews or casseroles.

Is osso buco fatty? ›

4 oz raw of osso buco (Freshdirect) contains 130 Calories. The macronutrient breakdown is 0% carbs, 29% fat, and 71% protein. This is a good source of protein (39% of your Daily Value).

Osso Buco requires slow and gentle simmering to achieve that melt-in-the-mouth tenderness. Ensure that you've given it enough time on low heat, typically around 2 to 3 hours for beef Osso Buco, until the meat easily separates from the bone. If it's tough, you can return to cooking it until it is tender.

Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with risotto alla Milanese.

The Osso Buco is the shank (forearm) of the animal and includes a marrow bone at its center. This hard working muscle starts tough, but the right treatment will yield a tender and decadent final dish.

Veal shanks are the traditional meat for osso buco, and probably what you're familiar with seeing on restaurant menus. But the shank portion of several animals can benefit from this same preparation. You'll want to use shanks for this; otherwise it's not osso bucco.

All the cook need do is think pork, chicken or turkey instead. With no more equipment than a sharp knife and a suitable pounding tool, one and a half pounds of meat from a pork loin, fresh ham or even shoulder, or some boneless, skinless chicken or turkey breast, can be turned into an entirely acceptable replacement.

Conclusion. To wrap it up, there are several substitutes for beef shank that you can use in your recipes. The top 5 choices are chuck roast, brisket, short ribs, skirt steak, and oxtail. While these options may all be different, they will help you create a tasty meal without anybody noticing that you used a substitute.

This dish's primary ingredient, veal shank, is used in the classic osso buco. This traditional recipe is full of flavor and so tender. Typically prepared by braising, the meat will fall off the bone and melt in your mouth.