Amarone Osso Buco Pot Roast

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In response to the comment left by the previous reviewer, do Not use cooking wine in this or any dish. Cooking wine is an incredibly poor-quality wine seasoned with salt; when you concentrate the flavor, you concentrate the salt, too. Just buy an inexpensive wine from the liquor aisle in your super market, something you would enjoy drinking (hey, I've even cooked with 2-buck Chuck from Trader Joe's, and it's resulted in some great dishes, and use that, but please, don't ruin a beautiful dish like this with cooking wine. You'd be better off using broth or water than that.

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What an excellent recipe! The layers of flavours just flow from the meat. If you have time, perhaps allow the stew stay overnight, the meat will even be more flavourful.

I saw some reviews about the wine, but don't worry! I just used cooking wine from general supermarket; but I put in half white and half red. It's just perfect! The step about letting the wine to evaporate is very important, as Tyler says, it allows the flavour to get intense and stay. Bravo!

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I've made this recipe twice, and my husband and I love it! My only question is about the head of garlic. I don't understand the purpose of cutting it in half. If you're going to put it in the pot with the rest of the veg, you have to peel it first, and you have to separate the cloves in order to peel it. Am I missing something here?

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This is up there as one of the best meals I have ever made. It is just mouthwatering, the flavors come together better than I could have imagined. It is truly fabulous. The meat is so tender and delicious. I used a good Chianti in place of the Amarone.-since that is what I had on hand, and I drink it often. I am Italian and recommend using a good Italian wine, it is key to the flavor -and this is an Italian dish. Also growing up in a big Italian Family the San Marzano tomatoes are a must, you will hear that from great chefs everywhere, and they truly make all the difference--in any recipe. In regards to other reviews, I used the whole bottle, and it was just perfect. I think the key is to let it reduce for twenty minutes, just like Tyler says in the recipe. Oh, and make sure to have a hearty loaf of fresh artisan bread, you will want to sop up all of that rich flavorful sauce. This guy never disapoints with his food, Magnifico Tyler!!

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My family and I loved this recipe. The veal shanks I bought at the grocery store looked thinner than the ones on the show, so I halved the amount of liquids. I used a 14 oz can of diced tomatoes, since that's what I had on hand. Didn't have lemon or parsley so I had to leave those out. Finally, I did NOT buy the expensive wine, but instead threw in a half bottle of red I had in the fridge. The flavor was rich, delicious--true comfort food. Since the meat pieces were thinner I left the pot in the oven only one hour covered and about 20 minutes uncovered. The meat literally fell off the bone. This was my first time making osso buco, but it definitely won't be my last.

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I have tried a variety of Osso Bucco recipes, and this is my personal favorite. The flavors are very full and rich owing to the depth and complexity of the Amarone. I expect this basic approach would also be excellent for beef short ribs or lamb shanks.

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I made this for my husbands birthday last year and it was fantastic. I found the Amorone at Trader Joe's. It was expensive, but, hey, it was his birthday and besides, the veal shanks were the real money hit! We were going to skip the Cranberry Gremolata, but, decided at the last minute to make it anyway. I'm sure glad we did because it really made the meal.

In looking over the reviews I'm now going to try this recipe using a more inexpensive wine and cut of meat so we might enjoy this without a special occasion to celebrate.

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After reading some of the reviews, I went with 1 cup of chianti and actually 1 cup of Pinot Grigio, yes the white. I also used canned crushed tomatoes and extra garlic.......It was awesome. I did it all on top of the stove and highly suggest braising it for atleast 2 1/2 to three hours. At first it did not come out done enough for my husband ( It was my first time having it, so I did not know. We reheated a few days later with more liquid for about an hour on low and he said it was 10 times better.

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I made this last night. The flavor was excellent. Like most people, I used a cheaper bottle of wine. And only about 1/2 the bottle. I wasn't sure what Amarone was but a whole bottle seemed overkill. I'm not a great cook so could have used more directions. Like how long, approximately, do you cook the veggies to make them begin to turn color?

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I can't rate this recipe because I don't have the money to throw away great wine on a lame stew. I think a decent cheap Merlot or Beaujolais would work just perfectly in this dish. But if you've just been the beneficiary of the Bush bailout, hey, toss in one of your old Picassos into the dish.