Jamie Oliver's Meltingly Tender Beef Ossobuco

Incredibly delicious steak according to Jamie Oliverʼs recipe! Beef shanks are my favorite meat. If you stew it for a long time, the meat falls into pieces and simply melts in your mouth. You donʼt even need to chew it. In this recipe, the beef turns out to be a little elastic, but very tasty, aromatic, and juicy. Everyone will be happy!
cook time: 3h
Liam Carson
Jamie Oliver's Meltingly Tender Beef Ossobuco

Nutrition Facts (per serving)

127
Calories
9g
Fat
3g
Carbs
9g
Protein

Ingredients (1 portion)

Basic:

Beef shanks 500 g
Olive oil 2 tbsp
Butter 1 tbsp
Wheat flour 1 tbsp
Nutmeg 0.5 tsp
Ground black pepper to taste
Salt to taste

Sauce:

Chicken bouillon 400 ml
White wine 100 ml
Carrot 1 pc
Celery stalk 1 pc
Onion 1 pc
Garlic 1 clove
Fresh rosemary 5 g
Tomato paste 1 tbsp

Recipe instructions

Step 1

Step 1
How to choose the right beef for osso buco? Choose beef shank, cut into steaks 3-4 cm thick. The beef should not be too young, bright red in color and preferably fresh, not frozen. If the steaks are still frozen, defrost them on the bottom shelf of the refrigerator. Then rinse and dry with paper towels.

Step 2

Step 2
Season both sides of the steaks with salt, pepper, nutmeg and flour. You can take ground nutmeg, but for a brighter, rich aroma it is better to grate the peel of real nutmeg on a fine grater.

Step 3

Step 3
Pour high smoke point olive oil into the pan. Add butter, heat.

Step 4

Step 4
When the butter is melted, add the beef to the pan. Fry it on both sides over high heat until a thick caramel crust forms.

Step 5

Step 5
Transfer the fried meat to a plate. Pour the fat from the pan into a separate container.

Step 6

Step 6
Prepare the sauce. Prepare the products listed in the recipe. You will need medium-sized carrots and onions, a stalk of celery, garlic, tomato paste and spices.

Step 7

Step 7
Rinse the carrots thoroughly, peel and cut into slices. Cut the peeled celery stalk into the same circles. Rinse the peeled onion and knife in cold water so that the onion juice does not irritate the eyes so much. Cut the onion into small cubes. Garlic clove — thin slices.

Step 8

Step 8
Fry prepared vegetables (carrots, celery, onions, garlic) in a frying pan, add a sprig of fresh rosemary. Pour in the fat saved from frying the meat. Fry everything over low heat until soft.

Step 9

Step 9
Pour in dry white wine. Simmer over low heat, stirring until the wine has evaporated.

Step 10

Step 10
Add tomato paste to the pan. You can replace it with finely chopped tomatoes. First, make cross-shaped cuts on the surface of fresh fruits and place them in boiling water for 2-3 minutes. Drain the water, then remove the skin and chop as finely as possible with a knife or grind in a blender.

Step 11

Step 11
Pour in the pre-cooked chicken broth. Cover the pan with a lid.

Step 12

Step 12
Bring to a boil and simmer for 2 minutes over low heat.

Step 13

Step 13
Take a heat-resistant pan with high sides. Place the beef in it. Place the steaks tightly together so they cook in their own juices.

Step 14

Step 14
Pour the sauce over the meat.

Step 15

Step 15
Cover the pan tightly with a sheet of foil folded in half to prevent steam generated during baking from escaping. In advance (10-15 minutes before cooking), preheat the oven to 180 degrees. Bake the dish for about 2 hours. The baking time and temperature may need to be slightly changed, it all depends on the characteristics of your technique. Cool the ossobuca slightly and serve. The next day the meat will be even tastier.

Additional rubrics

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