Ossobuco. Classic Milanese recipe, Jamie Oliver with turkey, veal, beef

General principles of cooking

Osso buco (Jamie Oliver's recipe is given in the article) is traditionally prepared from the upper thigh of a veal, cutting it together with the bone. It gives an unusual and rich taste to the entire delicacy thanks to the bone marrow.

Despite the variety of ingredients, preparing osso buco is not difficult:

1. It is necessary to fry the meat on all sides, turning on the flame to the maximum level. The pieces should be covered with a crispy crust, so cooking them for 4-5 minutes is enough. from each side.
2. In a clean frying pan, simmer the vegetables.
3. The ingredients must be combined in a deep saucepan and filled with broth. You can use chicken, vegetable or beef.
4. Then the delicacy needs to be simmered until cooked, setting the flame to the minimum level.

The dish is usually served with gremolata - a mixture of chopped garlic, lemon zest and chopped parsley. And the best side dish for a culinary masterpiece is considered to be Italian pasta, risotto or polenta.

Classic beef recipe

It takes an average of 120 minutes to prepare a traditional dish. This delicacy has an appetizing appearance, a pleasant aroma, and thanks to long-term stewing, the meat acquires the most tender consistency.

Ingredients

The classic version of the dish includes the following components:

• T-bone steaks – 4 pcs.;
• flour – 50 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• celery stalks – 2-3 pcs.;
• garlic cloves – 5-6 pcs.;
• canned tomatoes – 250 g;
• white wine (dry) – 200 ml;
• broth – 500 ml;
• vegetable oil – 45 ml;
• butter – 100 g;
• parsley sprigs – 3-4 pcs.;
• salt, spices of your choice.

For traditional osso buco, it is advisable to use olive oil. And the broth can be used from either beef or chicken.

Step-by-step cooking process

To prepare osso buco the traditional way, follow these instructions:

1. Steaks should be thoroughly washed, dried and rubbed with a mixture of salt and spices. The pieces need to be rolled in flour.
2. Pour half a portion of vegetable oil into a frying pan with a thick bottom. After adding butter to it, you will need to place the container on an intense flame. When the mass has warmed up well, you need to place the meat pieces into it, first shaking off excess flour from them, otherwise it will burn. You will need to fry the veal for 4-5 minutes. from each side. To keep the meat juicy, turn it with tongs rather than with a fork. The fried pieces should be placed in a saucepan with a thick bottom and high sides. A cauldron would be an ideal choice.
3. Peeled and washed vegetables should be chopped into cubes. After heating the remaining oil in a frying pan, add the onions, carrots and celery. It will take 3-4 minutes to sauté the mass. Add garlic to the ingredients and fry them, stirring occasionally, for about 1-2 minutes.
4. The vegetable mass needs to be distributed over the meat and poured over the tomatoes. After pouring white wine into it, you need to place the container on the stove, turning on the heat at medium level, and heat it without covering it with a lid. When the mass boils, you should boil it for 5 minutes, and then pour in the broth and, after adding salt and spices, bring the dish to a boil again.
5. When the mixture begins to boil, you need to dim the flame to the minimum level and tightly close the saucepan with the lid. The delicacy will need to simmer for 90-120 minutes.

It is better to serve the dish immediately while it is still hot. After all, at this moment its taste and aroma are as saturated as possible. A great addition to osso buco would be rice porridge or boiled pasta. It is not necessary to decorate the culinary masterpiece, but adding a sprig of parsley to the serving would be a good idea.

Classic osso buco recipe

Herbal sprigs give a characteristic aroma. Traditionally, osso buco is prepared with tomatoes, but there is a version of the recipe that does not use tomatoes, although it appeared a little later.

Ingredients:

• calf thigh;
• bulb;
• celery stalk;
• 2 carrots;
• 3 tomatoes;
• half a glass of white wine;
• 2 tbsp tomato paste;
• a sprig of thyme and rosemary;
• vegetable oil for frying;
• allspice;
• black pepper;
• 3 garlic cloves;
• zest of 1 lemon;
• a bunch of parsley.

Preparation:

1. Cut the knuckle into steaks 4 cm thick.
2. Boil for 40 minutes in a small amount of water. Drain the broth - it will come in handy later.
3. Dice the carrots and onions.
4. Chop the celery finely.
5. Heat the oil in a frying pan, fry until golden brown.
6. Add vegetables. Pour in the wine. Simmer for a couple of minutes.
7. Add spices, salt and squeeze 1 clove of garlic. Tie a sprig of rosemary and thyme with thread and place it on top of the steak.
8. Pour in the broth that remains after cooking the meat.
9. Separately, mix the remaining squeezed garlic, zest and finely chopped parsley. You have a gremolata.
10. Place the finished shank on a plate and place vegetables on top. Cut the tomato into small cubes and place it on top.
11. Place gremolata nearby. Garnish with a sprig of thyme and rosemary. Serve to the table.

Jamie Oliver's recipe

Osso buco, prepared according to Jamie Oliver's recipe, differs from the classic delicacy in that more vegetables are used to create it. During this process, the chef recommends simmering the dish in the oven rather than simmering it over a fire.

Ingredients

Osso buco (Jamie Oliver's recipe is described below) must be created from the following set of products:

• veal shank with bone – 1300 g;
• flour – 60 g;
• vegetable oil – 70 ml;
• butter – 40 g;
• onions and carrots – 300 g each;
• celery stalks – 120 g;
• rosemary sprigs – 2 pcs.;
• garlic cloves – 4 pcs.;
• white wine (dry) – 200 ml;
• tomatoes – 150 g;
• chicken broth – 1 l;
• ground nutmeg – 2 g;
• salt, seasonings as desired.

To prepare the dish, it is better to use a deep, thick-walled frying pan that can be placed in the oven.

Step-by-step cooking process

To prepare a dish according to a recipe from Jamie Oliver, you must follow the following algorithm:

1. The shank should be cut into steaks 3-4 cm thick. The meat pieces should be washed, the moisture removed with a towel and rubbed with a mixture of salt, spices and nutmeg. Then you need to roll the veal in flour, remembering to shake off the excess.
2. After heating ½ portion of oil in a frying pan with a thick bottom, add butter to it, and then place the steaks in this mixture. You will need to fry them over intense heat until they are covered with a golden crust. This will take on average 4-5 minutes. on each side.
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3. The meat should be transferred to a plate and excess fat should be drained from the pan. However, it is not necessary to wash it.
4. After peeling the vegetables, you need to chop them: chop the onion into half rings, garlic, carrots and celery into cubes. Tomatoes should be ground in a blender.
5. Pour the rest of the oil into the frying pan and heat it until smoking appears. You also need to put a mixture of vegetables there and, adding salt and rosemary to it, fry for 7-8 minutes.
6. After the specified time, the vegetables must be poured with wine. Without covering the container with a lid, you need to simmer the ingredients until the liquid has evaporated. When this happens, add crushed tomatoes to the mixture and, after stirring, simmer everything together for 1-2 minutes.
7. Place the meat on a vegetable bed, pour broth over it, add salt and season as desired. Covering the pan with a lid, simmer the ingredients for 1-2 minutes. And after this time you need to put them in the oven, heated to 180 °C.

The photo shows an option for serving osso buco.
Osso buco will bake in 120-140 minutes. After the allotted time, the delicacy should be removed from the oven and, laid out on serving plates, served while still hot.

Ingredients:

• Beef shanks – 6 pieces
• Dry white wine – 350 Milliliters
• Orange juice – 200 Milliliters
• Onions - 2 pieces
• Carrots – 2 pieces
• Tomato – 1 piece
• Tomato paste – 100 grams
• Garlic – 8 cloves
• Orange zest - 1 tbsp. spoon
• Black peppercorns - 1 teaspoon
• Rosemary sprigs - 2 pieces
• Thyme sprigs - 2 pieces
• Bay leaf – 1 piece
• Olive oil - 3 tbsp. spoons
• Shallots – 2 pieces
• Salt - 1 teaspoon

Number of servings: 4

Milanese with risotto and gremolata

Osso buco (Jamie Oliver's recipe described above) Milanese is traditionally prepared with fresh tomatoes and served with risotto. Creating such a delicacy will take about 2 hours.

Ingredients

To create the main dish you will need to have the following components available:

• beef shank – 800 g;
• carrots and onions – 1 pc.;
• tomatoes – 2 pcs.;
• parsley – 20 g;
• celery stalks – 1 pc.;
• white wine (dry) – 150 ml;
• mixture of Italian herbs – 10 g;
• black pepper (ground) – 5 g;
• garlic cloves – 2-3 pcs.;
• vegetable oil – 50 ml;
• vegetable or meat broth – 750 ml;
• zest of half a lemon.

You can make risotto from the following ingredients:

• short rice (preferably arborio) – 200 g;
• white wine – 50 ml;
• onion – 1 pc.;
• olive oil – 35 ml;
• hard cheese (Parmesan) – 70 g;
• chicken broth – 750 ml.

Step-by-step cooking process

Following simple instructions, you can make a Milanese dish in just 2 hours:

1. The shank should be cut crosswise into steaks 3-4 cm thick. The pieces should be washed, dried and greased with salt and pepper.
2. Having breaded the pieces with flour, you need to put them in a frying pan, after heating the oil in it. You will need to fry the meat over high heat for approximately 3-5 minutes. from each side. Then the pieces need to be transferred to a thick-walled saucepan or cauldron.

3. Vegetables should be peeled, washed and chopped into cubes. After combining the carrots with onions and celery, you need to pour the mixture into a frying pan and saute, turning on the stove at medium power, for 5-6 minutes.
4. After the specified time, the components will need to be poured with wine and sprinkled with a mixture of Italian herbs. After mixing the ingredients, you need to cook them until the alcohol vapors evaporate. When this happens, you will need to add tomatoes to the mass and heat everything together for another 1-2 minutes.
5. The meat must be covered with stewed vegetable mixture and poured with broth. Cover the pan with a lid and place it over high heat. When the dish boils, you need to reduce the heat to minimum. After this, you will need to cook the osso buco for 90-120 minutes. After 60 minutes, turn the meat over to the other side. If necessary, you will need to add broth to the dish.
6. While the osso buco is cooking, peel the onions for the risotto and cut them into small pieces. You will need to pour them into a frying pan with heated vegetable oil and saute, setting the flame to medium level, for 5 minutes. It is worth stirring the mixture during the process so that it does not burn.
7. After adding washed rice to the onion, you need to fry the mixture for 1 minute, and then pour wine over it. When the alcohol has evaporated, you need to pour half of the broth into the cereal. It will take about 20 minutes to simmer the rice. During the process, you should not cover the pan with a lid, but as the liquid evaporates, you need to add broth to the mass. At the end, add grated cheese and butter to the porridge. After mixing the mass, you need to simmer it for 1-2 minutes. and remove from the stove.
8. To make gremolata, you need to peel the garlic and cut it into small cubes. To them you need to add chopped parsley and chopped lemon zest, mix thoroughly. The gremolata should be poured over the osso buco within 5 minutes. until it is ready.

The finished main course and risotto should be divided into serving bowls and served while still hot.

Turkey in a slow cooker

If you don't have veal or beef shanks, you can replace them with turkey legs. This meat will need to be cut into bone-in steaks, and their thickness should be approximately 4-5 cm.

Ingredients

To make a turkey dish, you will need to prepare the following components:

• steaks – 1.5 kg;
• onion – 1 pc.;
• carrots – 2 pcs.;
• celery stalks – 2 pcs.;
• garlic cloves – 3-4 pcs.;
• tomatoes in their own juice – 350 g;
• white wine – 200 ml;
• olive oil – 30 ml;
• butter – 20 g;
• mixture of Italian herbs – 10 g.

Step-by-step cooking process

Creating a treat consists of the following steps:

1. Steaks should be washed, wiped, sprinkled with salt and pepper on all sides.
2. After heating a mixture of vegetable and butter in a frying pan, you need to put the turkey pieces there. You will need to fry the bird over high heat for 4-5 minutes. from each side. Then you need to transfer the steaks to the multicooker bowl, and remove the frying pan from the stove, but do not drain the fat from it.
3. Vegetables must be washed and, after removing their peels, cut: onions and garlic into cubes, and carrots and celery into slices.
4. The vegetable mass should be poured into heated fat and sautéed for 4-5 minutes. Then the mixture must be poured with wine and simmered until half of the liquid has evaporated.
5. Vegetables need to be distributed over the surface of the meat and covered with chopped tomatoes in a blender, adding salt.
6. After closing the multicooker lid, you need to turn it on to the “Baking” mode. After 60 minutes, the treat should be sprinkled with a mixture of Italian herbs. After this, you will need to cook the osso buco for another 30 minutes. in the same mode.

After the signal, it is advisable to switch the multicooker to the “Keep Heat” program and let the dish brew for another 20 minutes. The osso buco can then be divided into serving bowls and served with a side dish of mashed potatoes, rice porridge or pasta.

Beef ossobuco

If you don't have the opportunity to cook veal, you can still make osso buco using beef of similar quality. To make the meat softer and more tender, it is recommended to marinate it.

Ingredients:

• beef knuckle;
• 1 tablespoon balsamic vinegar;
• black pepper;
• salt;
• 50 gr. butter;
• 1 tbsp olive oil;
• a pinch of sugar;
• sprigs of rosemary.

Preparation:

1. Cut the shanks into steaks.
2. Boil the steaks in water, adding vinegar.
3. Sprinkle with salt, sugar and pepper. Wrap in foil or a baking bag and refrigerate overnight.
4. Heat the frying pan. Put a piece of butter and melt it. Pour in the olive oil. Fry the steaks until golden brown.
5. Garnish with rosemary sprigs.

Just a few vegetables and a bouquet of spices turn the meat into a real masterpiece of Italian cuisine. Try making osso buco from veal or beef to treat yourself to a delicious and aromatic steak.

Veal with polenta

Osso buco (Jamie Oliver's recipe is presented in the material) cooked with polenta is especially satisfying. Such an original delicacy will decorate a family dinner. It will take more than 2 hours to create.

Ingredients

The composition of the dish is as follows:

• veal shank – 1200 g;
• olive oil – 30 ml;
• butter – 80 g;
• garlic cloves – 2-3 pcs.;
• onion – 75 g;
• carrots – 75 g;
• dry wine (white) – 125 ml;
• broth – 200 ml;
• bay leaf – 1-2 pcs.;
• thyme sprigs – 1-2 pcs.;
• wheat flour – 50 g;
• corn flour – 130 g;
• water – 600 ml;
• mascarpone – 1-2 tbsp. l.;
• salt, a set of seasonings of your choice.

Step-by-step cooking process

Osso buco should be prepared according to the following algorithm:

1. Flour must be mixed with salt and spices. Having cut the shanks into steaks, you need to bread them in the resulting mass.
2. After peeling the garlic cloves, you need to lightly chop them, and cut the onions and carrots into bars.
3. After heating half the vegetable oil and 60 g of butter in a thick-walled saucepan, add the garlic to the mass and, after sautéing it for 1-2 minutes, remove it. Place the steaks there and brown them until crispy. It is important that the fire is set to the maximum level, then the meat will remain juicy. It will take about 4-5 minutes to fry the veal. at both sides.
4. Place the pieces of meat on a plate, and add vegetables to the remaining oil. They will need to be sauteed over medium heat for 3-4 minutes. After pouring wine into the vegetable mixture, you need to increase the flame to maximum. Simmer the mixture for about 5 minutes, and then add salt and spices to it.
5. Having spread the meat on the vegetable bed, you need to fill it with broth. When the dish boils, you will need to close the pan with a lid and, reducing the heat to minimum, simmer the osso buco for 90-100 minutes.
6. During this time, you need to boil water in a separate pan. After adding salt to it, you need to gradually add corn flour to the liquid. During the process, it is important to mix the components so that no lumps form. Reducing the heat to a minimum level, you need to cook the polenta for 30-40 minutes, and you will need to constantly stir the porridge, otherwise it will be spoiled. At the end, add mascarpone cheese and butter to the mixture, and when these ingredients have dissolved, remove the pan from the stove.

It is best to serve osso buco with polenta immediately after preparing it, as these delicacies are especially good while they are still warm. And before serving, it is advisable to sprinkle the culinary masterpiece with gremolata, made from chopped garlic, fresh herbs and lemon zest.

Ossobookoot Jamie Oliver

The famous chef offers his version of this delicious dish. However, the main principles of cooking remain the same - you should still keep the bone in the steak and add aromatic herbs.

Ingredients:

• 1 veal shank with bone;
• 2 onions;
• 1 stalk of celery;
• 30 gr. butter;
• 2 carrots;
• 2 garlic cloves;
• olive oil;
• 2 tbsp flour;
• half a glass of dry white wine;
• 1 tbsp tomato paste;
• sprigs of rosemary;
• ½ teaspoon nutmeg;
• a bunch of parsley;
• salt;
• black pepper.

Preparation:

• Boil the shank in a liter of water. Pour the broth into a container. Cut the meat into steaks along with the bone.
• Chop the vegetables into small cubes.
• Melt the butter in a frying pan and add a little olive oil. Dredge the steak in flour and fry it.
• Add vegetables. Pour in the meat broth.
• Add spices, salt. Squeeze out the garlic.
• Simmer for 10 minutes. Place sprigs of rosemary. Add tomato paste and white wine. Simmer for another 5 minutes.
• Place the steak on a plate first and then the vegetables on top.

Useful tips and tricks

Osso buco is a low-calorie delicacy, so 1-2 servings of this culinary masterpiece will not spoil your figure.

You can find out the nutritional value of the dish from the following table:

Appetizing osso buco, prepared both traditionally and according to Jamie Oliver's recipe, will be an excellent dish for a family dinner. And although it will take a lot of time to create it, the process itself will not cause any trouble; even an inexperienced housewife can handle it.