Amarone Osso Buco Pot Roast

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Perhaps it was the substitution I made, but my husband and I didn't like this recipe. I substituted Merlot for the Amarone. I don't think it was the wine, though. The lemon zest made everything slightly tangy and the next day, it was just acidic. After everything was cooked down, the zest was difficult to find to fish out. I ended up throwing away the leftovers. I have a great braised short rib recipe that reminded me of an osso buco and will use that recipe with the shanks next time. Oh well. I usually love Tyler's recipes, but this one wasn't for us.

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This was so amayzing!!!! It wa melt in your mouth meat with the best flavor. I didn't use that type of wine but it was still so yummy!! I couldn't stop eating it!!!!!
This did take long but every second was worth it at the end. I will make this recipe many more times in the future.

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I am soo happy that I found this recipe, it is perfect. I did not find an Amarone at the wine store that I visited ( I really did not look very hard as I live in NYC and know where to find it and used a Sangiovese instead. I otherwise did not alter the recipe and the end result was fantastic. I tell you: do not be afraid to make it, the recipe is easy to prepare and not time consuming at all ( it does requires time to cook but preparation time is not long. I am an experienced cook but I think that experience is not required, just make sure you get the salt and pepper seasoning of the flour and vegetables right and you would have made a crowd pleaser. Enjoy!

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I love Tyler and couldn't wait to try this but have not found an Amarone wine less than 50 or 60 bucks. I love my wine but what a waste of expensive wine to cook it for 3 hours. Does anyone have a good economical wine to use instead that will give same flavor profile.
I will save the Amarone to serve on the side.

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Absolutely terrific. Don't know what amarone wine is so I just used dry red that I had on hand. Wonderful for a cold rainy/snowy day. I saw him make this on his show and he pared it with "fall salad" which I also made which was very good as well and, of course, mashed potatoes. Elegant comfort food.

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Half the wine and twice the beef broth, and add an 8 oz. container of mushrooms. I like it low and slow, and like the person below, I like beef shanks instead. Better flavor, and half the price! After about 3 hours on 325, I remove the shanks, and reduce the remaining liguid by about 1/3 on the stove top. Then I hit it with an immersion blender (remove the bay leaves first, and tighten it up with some corn starch mixed in cold water. I serve it over mashed potatoes that have broccoli mixed in with a cheese sauce (Havarti, sour cream, cream, butter. Oh buddy! That's some good stuff!

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We had a sit down dinner and wanting to serve Osso Bucco. I followed the Ultimate Tyler recipe and WOW, it was a success! Everyone at the dinner said this recipe is spectacular and soooo delicious. Tyler, not only had I brought an ultimate italian flare on the table but it was the "talk of the town". Another good thing...I never miss your show. Thanks!!!

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I never miss a Tyler show! I've cooked dozens of his recipes and "usually" have a little adjustment I make. It may just be me.... I do love this dish and I've cooked it "his way" and "my way". I like mine better from both a taste and cost perspective. Here is the ONLY change to make: USE BEEF shanks and instead of cooking at 375 for an hour or so, drop the heat to 325 and cook covered for 2.5 to 3 hours (depends on thickness and then uncoverd for the last 30 minutes. I also agree with the following people:
"C" from San Diego: Don't dice cut rough or on the diagonal at 1/2 in
Christina, San Diego and Lisa from Houston : Serving on a bed of "cheesey"polenta is the only way to go!

I saw people going to WHOLE FOODS for their shanks! SAVE BIG BUCKS by going to beef shanks (now you know why I say lower and slower AND find a good Mexican market to buy them in. Same shanks as WHOLE FOODS but they don't call them "OSSO BUCCO" shanks so are much cheaper!

Thanks Tyler and keep cookin my friend cause "WE'RE WATCHIN"

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I try to spend every sunday making a challenging, gourmet meal and I have done Osso Bucco probably 10 times. I made with white wine and just bnever liked it that way-I love a red wine, robust hearty sauce and this is IT! It reminds me of Il Mulino which is one of the best. My only issue was, the veal should be halfway in, and halfway out of the sauce while braising- but the bottle of wine *(even after I reduced the hell out of it, plus the can of tomatoes (use San Marzano btw, and the broth it buried my four super thick, 3 inch shanks. They were in a 6 quart Le Crueset pot so since I own two of those, I put two shanks in one, two in the other and put enough wine, tomato sauce and broth in each to fill to bring the liquid line to half way up the shanks. This enables the top half to have a tad of a crust and braise- not boil. So I actually used the oen bottle of wine, two cups of broth- one in each, and a can plus another half of tomatoes. AWESOME! Also, I have strained and not strained and either way it is wonderful. One is juwst a bit more rustic, one more elegant but I prefer chunks myself so I left it. Served with whipped potatoes with some fresh herbs put in, and I probably will stop my search recipewise. I also roasted the garlic like others advised from the show.

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Found a good mid priced Amarone and I used Lamb shanks instead of veal. Served it with a 2001 Vietti Barolo Castiglione. A match made in heaven. Fresh pappardelle makes a good accompaniment.