Amarone Osso Buco Pot Roast

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I felt like a true chef instead of just a good cook!! I impressed myself and my husband was so happy!! Made it following the recipe exactly. Thank you Tyler for making me feel this good about making a meal.

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Absolutely wonderful! I used veal and lamb for this recipe. Amarone is a bit costly, so I used a good quality cabernet. Make sure you tie your meat tight. Garlic mashed potatoes through the ricer makes a perfect base, a nice salad and a good red to drink with this is all you need to look like a pro!

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this is very good dish. I follow the recipe and love it

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Absolutely Fabulous!! I used a less expensive Cabernet instead of the Amarone, left everything else the same and had RAVE reviews. This is a keeper and I highly recommend that all lovers of Osso Buco give it a try, you won't be disappointed. Thanks a million Tyler:

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Excellent recipe for Osso Bucco! I've tried others, but this was definately the BEST! I made this for our Valentine's Day dinner with a Farro Risotto.....Amazing flavors! I did added a bulb of diced fennel as others suggested because of the undertone flavors that the Amarone Wine had. I did purchase 2 bottles of Amarone, 1 for the veal shanks and 1 for us.....It is so worth the cost of the Amarone! The Cranberry Gremolata was wonderful, it added another layer of flavor. Well worth the time and expense to make, will definately be making again. It was an "Ultimate" Osso Bucco for sure, Thanks Tyler for sharing

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I made this recipe but substituted the veal for beef as our local stores did not carry veal. I also substituted the wine with home-made wine. Other than that I followed the recipe. It was absolutely fantastic according to my entire family. This recipe will definitely be made over and over in our homes. Thanks, Tyler.

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At $17.99 per lb., buying veal shanks will most certainly be reserved only for special occasions. But, this was one of the best Christmas dinners we've ever had. We merged Tyler's recipe with Anne Burrell's, but since we stayed "truest" to Tyler's I'm reviewing here. First of all, a $40-$70 bottle of Amarone is not necessary. We used a $12.99 bottle of Montepulciano, and it was just fine. Do not be deterred because the recipe calls for such an expensive red wine. We added one finely diced fennel bulb and a small bundle of thyme to the vegetables, and I think they really enhanced the flavor profile. Other than those alterations, we followed Tyler's recipe precisely. The cranberry gremolata is the perfect topping. We served ours with Tyler's creamy polenta recipe instead of risotto, and like everything else it was just great. This is one of those meal's where you almost need to be alone while dining. It's really that good.

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This is my 1st review but this recipe deserved it. It was delicious. A number of previous were very helpful. I did use the food processer to chop all the veggies including the raw garlic. This treatment had the sauce thick and rich after cooking. The lemon peel did give the sauce a very pleasant, mild tang. For wine a Ripasso worked great. The recipe was cooked in a LeCruset pot, a treat to myself. I will definately be making it again. The recipe can easily be prepared a day ahead and rewarmed. We enjoyed it with roasted root veggies and quinoa.

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Absolutely delicious, it might be one of the best meals I have ever made.

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This is an excellent recipe for Osso Buco. I have to say for those of you that are concerned with the cost of the wine...Ruffino Chianti is a great alternative, and I have used it many times and it turns out fantastic. It's around ten dollars at Trader Joe's. They also have a nice assortment of Amarone wines there too. I have to say to the person comparing this to a stew is seriously wrong. I also want to add that the Veal, wine, and braising process is what makes this dish special. It's a fantastic high end recipe that is usually only found in fine dining restaurants. To have a recipe this wonderful and authentic is a treat, and way more affordable to make at home!