Amarone Osso Buco Pot Roast

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I have made osso bucco many times using a variety of recipes but this is the BEST I have ever made. The wine is a bit pricey but the end result is amazing. The rich deep flavors and the tenderness of the meat are well worth the price of the wine. I left the gravy chunky and just removed the bay leaf and lemon peel. This is great dish for company as it holds well in the oven, easy clean up and a real show stopper. Take the time to make the gremolata!!!

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Saw Tyler make this and decided to prepare it myself the next day. No veal shanks or Amarone at the market, so I used beef shanks (which are of course much larger, so the dish could easily feed 6 and merlot instead (both exchanges make this a very affordable dish. It still came out wonderful and hearty. I did not strain out the vegetables, and served them in the gravy. Served with garlic mashed potatoes. Yum! Tyler has a way of making everything look good and do-able. Thanks, Tyler!

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i've made this several times and it's always a big hit. I use local farm raised (organic lamb shanks in it. Friends can't stop talking about it and are in line to come when I make it. The wine I use is a rich red depending on what I have on hand or is in our little small town market. It's the best receipe I've ever made so no other will due and ordering it at a resturant is a disappointment now. Fresh pasta is the best to serve with it. Makes my mouth water just thinking about it. Thank you Tyler.

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i made the whole meal for dinner with friends over the holiday season. the ossobuco was outstanding and the pears incredible. Tyler does it again!
easy to make and very impressive for guests.
Anna

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I agree wholeheartedly with the rave reviews. However, Tyler doesn't do the same things on the t.v. program as the written recipe calls for! For instance, he rough chops the vegetables into large 1" + pieces but the recipe calls for "diced." Also, he used TWO cans of whole tomatoes on the t.v. program rather than the 1 can of crushed tomatoes called for in the recipe. The recipe does not call for roasted garlic so we peeled it and threw it in. We searched for Amarone but were unable to find it so we used a fully bodied Italian red and it was great! Comments about being sure to make the Gremolata are right on! It really added some zing and flavor that perfectly compliments the veal. We also made the fall salad. The dressing was delicious. A wonderful meal for a holiday dinner!

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This was fantastic! I used a merlot instead of the Amarone, which is way too expensive. The meat alone was $45, so I wasn't going to put another $50 in the dish just for the Amarone. As others have noted, the episode that was aired gave different instructions on preparing this recipe. I cooked the veal on the cooktop, as Tyler did, and then strained the solids from the sauce, as Tyler did. I served it with mashed (whipped potatoes, but I think they were too delicate for the bold flavor of the wine/tomato sauce that is rendered. Polenta would have been better. And don't skip the gremolata - it was wonderful and added a new dimension to the osso bucco.

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I was excited about making this after seeing Tyler making this. Was confused about the straining the vegetables part as this was mentioned in the show, but omitted in the recipe (except for the bay leaves. Would still like to get the actual instructions for the straining part. but....

Other issue is the incredible expense. Tyler mentioned in the show that the 4 veal shanks should be cut 2 1/2 " thick, which at Whole Foods $17.99 a pound, costs over $100. Then, the Amarone wine costs we saw ranged from $40-$86 a bottle. The wine purveyor at Total Wine recommended a superTuscan, which was full bodied, and delicious. No idea how exactly it compared to what we would have had with the Amarone, but seemed a reasonable compromise. So, once the financial leap was made, the cooking of the dish was really fun, and made the house incredibly fragrant. Snow everywhere outside, a great fire going inside, the delight of pulling the black iron kettle out of the oven and opening the steaming lid with that great veal inside was wonderful. The meat truly did fall off the bone, and the marrow, indescribable.

Leftovers were equally great tonight. Served this over mashed potatoes. Was unforgettable. Thanks Tyler!

Sara Edi

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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!

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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!

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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.