Food Network
Home> Recipes>
Amarone Osso Buco Pot Roast Recipe

Amarone Osso Buco Pot Roast

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 71

Showing 41-50 of 71

Sort by:

Newest

  • on August 09, 2009

    Flag

    I haven't made this yet - I am attempting it today. I printed the recipe yesterday, bought all my ingredients, and sat down to read through it before I started. The first thing I noticed immediately is that this recipe DOES NOT match how the show prepared it! I specifically remember being shocked when he didn't peel the carrots, or garlic - then was relieved when they were strained out. The problem is that the recipe only mentions removing the bay leaves. Luckily I recorded the show and rewatched it. First of all, he never puts this in the oven, instead it remained on the cook top the entire show with steam escaping. Granted it takes 3 hours, so it could be that this is just the shows demo pot. But he DID strain the sauce.

    Here is what the show has for this piece. It returns from the commerical and he has the veal shanks in the serving dish. He then has a hand held strainer in which he is putting a ladel full of sauce into and then mashing the contents into the strainer bottom over top of the shanks. It doesn't show, but I assume he continues this for the remainder of the sauce.

    Regarding the wine - I didn't get the amarone...it was more expensive than the veal (Whole Foods! I spoke to the wine clerk and he recommended Masi Campofiorin Ripasso. He said that the same leaves are used, but it is a mixed wine, but a good comparison, just not as full bodied. I jumped at the $19.99 over the $86.99!

    I didn't notice any other differences that were note worthy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2009

    Flag

    I agree w/Judy of Ohio--Based on memory of what I saw on the show and how the recipe reads--not exactly the same!

    I have had this problem with other "Ultimate " recipes and other chef's recipes. It would be nice if they are going to put the recipes on line, they should be nore accurate!

    When it come to the "Ultimate" recipes-I will wait to see it again and make adjustments!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 15, 2009

    Flag

    This is a wonderful impressive entree to make for a dinner party. All the work can be done ahead of time and the pot is just ready to take out of the oven when your guests arrive. Very easy to make. My butcher at Whole Foods cut the veal shanks to order from the entire shank so I got four really good thick shanks. I was glad I read the other reviews about roasting the garlic halves ahead of time because I hadn't seen the show so didn't know what to do with the garlic. Another reviewer said Tyler had removed the shanks when they were done and strained the sauce. I didn't know that beforehand so I didn't do that, but that might make a more elegant sauce. Left unstrained it's just more rustic, but also fine. I served fresh fettucine with it and spooned the sauce from the osso buco right over - delish! The meat just falls off the bone. I also used a less expensive bottle of red wine and it was perfect. San Marzano tomatoes are a must as they are the best. I just squished them with my hands as I added them to the pot. This recipe is a keeper in my permanent collection.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 03, 2009

    Flag

    I made this last night and the flavors just burst in your mouth. I agree that you can use another red wine and I used Chanti and served is over Polenta with parmisian and parsely. Devine.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 25, 2009

    Flag

    when i go to heaven i want tyler to be my personal chef. all his recipes are great, but this osso buco went way beyond great. i used leftover half- bottles of pomerol and shiraz. i didn't roast the garlic, just cut it in half and tossed it in, all the papery skin just disappeared into the wonderful sauce, as did the lemon zest. this was the best osso buco i've ever tasted.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 18, 2009

    Flag

    Really good - done a little differently which accounts for the great taste and tenderness. Right On!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 13, 2009

    Flag

    Wow, so much flavor! This dish was fun to make and pretty straight forward. It actually reminded us of making gumbo and even somewhat like starting a paella. We chose a decent $3 bottle of zin and couldn't be happier.

    We sliced the garlic in half. The bottom held together just fine throughout the whole cooking process, but the top fell apart as soon as i cut it. I peeled all the cloves from the top half. When the dish was done the cooked cloves could be removed from the bulb and served.

    We used regular beef shanks as they were a third the price of veal.

    We are looking forward to the left overs! Thanks Tyler!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 21, 2009

    Flag

    Threw me for a minute the first time I made it too. Thank goodness I had watched the show - he roasts it ahead of time. Add the roasted cloves when he calls for the garlic. The Food Network is not the best at accurately transcribing recipes sometimes. Hope it helps.

    BTW - this is the best darn osso bucco of all time. And I concur, use a less expensive italian red and DRINK the Amarone!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 09, 2009

    Flag












    I didn't see the show and would like to make this but not sure what to do about the garlic. I've seen Tyler cut a head of garlic & throw it in the pot without peeling it. Shouldn't it be peeled first?
    Betty
    Rochester, NY
    3-8-09

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 05, 2009

    Flag

    My son thinks I'm Mario Batali after I made this dish. I followed it to the letter but just couldn't pull the cork out of a $70 bottle of Amarone and pour it in the broth. Instead I substituted a Ripasso, which is the left over Valpolicella wine in the Amarone process. Same flavors, not as dense, but way less expensive than the wine called for in the recipe. We drank the Amarone with the meal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 Next »
Advertisement
[an error occurred while processing this directive]

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.