Amarone Osso Buco Pot Roast

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good recipe, delicious meal. But the problem with the Amoroso is that in the wine store I go to, there wasn't a single bottle under 35 dollars. This is a big wine store with great prices on everything, so it's kind of hard for me to think it's available for much less than what they had anywhere else. I love Osso Buco, but really, it's stew and to spend that much to put in a stew is a little beyond me. You can substitute a good Ripasso which is similar for about 12 dollars a bottle, good wine, I would drink it and I agree, never cook with a wine you wouldn't drink. Incidentally, the occasional bit of lemon zest added a wonderful flavor.

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This is the real deal, Osso Buco recipe. Any big body red wine will have excellent results if you cannot fine Amarone. Only tip I would recommend, put the chopped vegg in a food processor and make into a paste; oil up your pan and brown the heck out of them. This should take 10-15 mins to do but you will be rewarded with rich and thick sauce. Remember to salt this as it browns. I served the dish a top a bed of Risotto Milanese (see Anne Burrell for good recipe.

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Come on Sweet Chili if you want to go cheap-o on the recipe go right ahead but no reason TF should suggest how to make his food taste like something else. If you use beef shanks (yuck and then substitute the wine, then change something else, next thing you know its NOT Tyler Florence's Osso Buco This dish is amazing as it is, I'm making it again tonight. Just a hint... Never cook with a wine you don't want to drink.

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I made this dish for a special dinner for my husband and I and all I have to say is WOW. It was one of the best meals we have ever eaten and I COOKED IT!!! I also substituted the wine for the Ravenswood Red Zin and it was awesome. I served it over Giada's cheesy polenta and it was perfect. The meat was fall off the bone tender and the sauce was divine. This is a home run!!

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The many great comments are what can take this "ultimate" recipe up several notches. IMO, Tyler needs to suggest alternatives to his wine suggestion. C'mon, Tyler, who wants to cook with a bottle of Amarone that retails for $50.00 or more? This dish will work with any Italian red, won't it? You should mention that and get re-acquainted with your average audience. Same with veal shanks which can be very pricey. Substituting beef shanks could have been suggested. Me thinks, Tyler, that you are losing your contact with the rank and file viewers who brought you such fame and fortune.

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I made this dish for my family last month, and it was a hit! Making it again tomorrow for our big family dinner. I really loved this dish it can be $$$ at a restaurant. Awesome dish you will enjoy.

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Very disappointed. I have a party of 8 people tomorrow, spend over $100 & my shanks all fell apart. It looks like a big mess. I cooked my shanks according to the recipe but the reducing of the wine took me about 45 minutes. Now i need to figure out what i'm gonna do with that mess. I'm too embarassed to present this to my guests. I'm gonna have to think of something else quickly and i cannot afford another $100. Any suggestions? Anyone?

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I love this receipe!!! It tastes delicious and looks beautiful! The sauce is a beautiful, rich, brown. I followed the recipe exactly, and I wouldn't change a thing. I found a bottle of Amarone for around $37. The wine in the dish adds a wonderful special flavor, even though it would not be my favorite to drink! Don't change a thing. Just cook it this way. Everyone loved it for Christmas Day dinner.

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Great recipe for a cold, snowy day. Served this over polenta for a real comfort meal. Used a Ravenswood Zin as this is what I use for short ribs - it always adds the right flavor for braised beef or veal. I did not add the lemon - not a fan of that flavor in osso bucco - but otherwise followed the recipe. Very good flavor - recommend with a smile.

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This is an amazing recipe. Every time I serve this I always have guests tell me that it's the best osso buco they have EVER had. As far as the comment regarding not being able to remove the lemon zest--why would you want to? It was a wonderful addition to the dish and there's nothing more refreshing to a heavy dish such as osso buco as citrus. This is not the usual heavy, bland osso buco--it is rich, spicy and delicious.