Amarone Osso Buco Pot Roast

Recipe courtesy Tyler Florence, 2007

Show: Tyler's UltimateEpisode: Ultimate Osso Buco Pot Roast

Rated: 5 stars out of 5Rate itRead users' reviews (34)

RECIPE
COMMENTS & REVIEWS(34)

Cook Time:
3 hr 0 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 3 hr 0 min
Total:: 3 hr 25 min

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Ingredients

Osso Buco:

1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces veal shank for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 bottle Amarone wine
1 (14 1/2-ounce) can low-sodium beef broth
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Cranberry Gremolata:

1/4 cup pine nuts, toasted
1/4 cup chopped dried cranberries
2 garlic cloves
1 orange, zest finely grated
2 tablespoons chopped fresh flat-leaf parsley

Directions

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.

Remove bay leaves.

For the gremolata:

Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.

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Comments & Reviews

recipe Amarone Osso Buco Pot Roast
Lauren Mount Laurel, NJ 10-18-2009
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Wonderful flavor combination!
Rated: 5 stars out of 5

We prepared the entire meal Tyler put together for the episode...it was a perfect meal for a cold fall night. The flavor... combination of the fresh gremolata and the savory veal and sauce was simply fabulous. We paired the osso buco with creamy polenta - it was perfect combination. We didn't use Amarone wine, but a full bodied red wine. Other than that, wouldn't change a thing! Read more
recipe Amarone Osso Buco Pot Roast
Christina Boynton Beach, FL 09-09-2009
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Beautiful dish! The meat fell right off the bone and melted in your mouth...
Rated: 5 stars out of 5

We made this last night and it was GREAT!!! I used a different bottle of wine than the recipe called for and I only had about... 3/4 of a bottle left and it still came out awesome! I added 32oz of crushed tomatoes and beef broth because I had to cook it a little longer than the recipe called for. The meat fell right off the bone and melted in your mouth. I served it with Asiago polenta (used 1/2 water and 1/2 cream) once polenta is done, take off heat and stir in freshly grated cheese. It was outstanding, my husband thinks we should have Veal Osso Bucco once a week!! Enjoy! Read more
recipe Amarone Osso Buco Pot Roast
BARBARA JO Olmsted, OH 09-08-2009
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EASY TO FOLLOW, BIG HIT WITH ALL
Rated: 5 stars out of 5

I didn't see the show or probably did but at the time didn't think I'd be making veal. Actually I was throwing a Birthday... Party for my brother and he requested Osso Buco(he was suppose to say anything you want to make). Now I was in search of a recipe after I figured out how to spell it. Tyler's recipe was easy to follow. I did everything it said, when it said to do it. The timing was right on the dot. No off the wall ingredients. Went to Wine store for the Amarone, prices ran from $30. to $90. My bottle was $42. It gave me a very fruity and rich sauce. Everybody raved over it. You'll look like a star with this one. Thank you Tyler for making look like a winner again.Read more
recipe Amarone Osso Buco Pot Roast
Joedy Marysville, OH 08-09-2009
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Recipe doesn't match show - Osso Buco
Rated: 5 stars out of 5

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.Read more
recipe Amarone Osso Buco Pot Roast
FRANCES SECAUCUS, NJ 08-08-2009
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"Ultimate Recipes not accurate to shows
Rated: 2 stars out of 5

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!Read more
recipe Amarone Osso Buco Pot Roast
JoAnne Smyrna, GA 06-15-2009
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The Best Osso Buco!
Rated: 5 stars out of 5

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. Read more