Jamie Oliver's Beef Osso Buco

Cooking method

1. Step 1:

   

   How do you pick the right beef for osso buco? Look for beef shank cut crosswise into steaks 1 1/4 to 1 1/2 inches (3–4 cm) thick. The meat shouldn't be too young—it should be a deep red and, ideally, fresh rather than frozen. If your steaks are frozen, thaw them on the bottom shelf of the fridge. Then rinse and pat dry with paper towels.

2. Step 2:

   

   Season the steaks on both sides with salt, pepper, nutmeg, and flour. Pre-ground nutmeg works, but for a brighter, deeper aroma it's better to grate a whole nutmeg on a fine grater.

3. Step 3:

   

   Add olive oil (which has a high smoke point) to a skillet. Add the butter and heat until melted.

4. Step 4:

   

   Once the butter has melted, lay the beef in the pan. Sear it on both sides over high heat until a firm, caramel-brown crust forms.

5. Step 5:

   

   Transfer the seared meat to a plate. Pour the rendered fat from the skillet into a separate container and reserve it.

6. Step 6:

   

   Now make the sauce. Gather everything you need: carrots, a medium onion, a celery stalk, garlic, tomato paste, and the spices.

7. Step 7:

   

   Rinse the carrots well, peel them, and slice into rounds. Slice the peeled celery stalk into rounds the same way. Rinse the peeled onion (and your knife) in cold water so the fumes don't sting your eyes, then cut it into small dice. Slice the garlic clove into thin slivers.

8. Step 8:

   

   Sauté the prepped vegetables (carrot, celery, onion, garlic) in a skillet and add the sprig of fresh rosemary. Pour in the reserved fat from searing the meat. Cook everything over low heat until softened.

9. Step 9:

   

   Pour in the dry white wine. Simmer over low heat, stirring, until the wine cooks off.

10. Step 10:

    

    Stir the tomato paste into the pan. You can swap in finely chopped fresh tomatoes instead: score a cross in the bottom of each one, drop them into boiling water for 2–3 minutes, drain, slip off the skins, and chop them as finely as you can by hand or in a blender.

11. Step 11:

    

    Pour in the pre-made chicken broth. Cover the pan with a lid.

12. Step 12:

    

    Bring to a boil, then simmer for 2 minutes over low heat.

13. Step 13:

    

    Choose a deep, high-sided baking dish. Arrange the beef in it, packing the steaks tightly together so they braise in their own juices.

14. Step 14:

    

    Spoon the sauce over the meat.

15. Step 15:

    

    Cover the dish tightly with a doubled sheet of foil so the steam that builds up during baking stays trapped inside. Preheat the oven to 350°F (180°C) ahead of time (10–15 minutes before you start). Bake for about 2 hours. You may need to nudge the time and temperature a little depending on your oven. Let the osso buco rest and cool slightly, then serve. It's even better the next day.