Best Amarone Osso Buco Pot Roast Recipes
AMARONE OSSO BUCO POT ROAST
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- 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.
AMARONE OSSO BUCO POT ROAST
Steps:
- Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of tasting your lour; 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 flour. Burned flour will make the dish taste off. Heat a large Duth oven overt 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 colour. Drizzle with a little more oil, if needed. Do this in batches. Remove the browned veal shanks to a side place. Preheat oven to 375 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 s & p, add a little oil if needed. Nestle the veal back into the pot. Pour in 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 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. For Gremolata: Finely chop the pine nuts, dried cranberries and combine. Combine this with garlic in a mini chopper. Fold that into the orange zest and parlsey. Scatter the gremolata over the Osso Bucco before serving.
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Amarone Osso Buco pot roast recipe is a classic Italian dish that is loved by many. This hearty meal is a perfect combination of braised beef shanks, aromatic vegetables, and the rich flavors of Amarone wine. Osso buco is a Milanese dish, and it traditionally made using veal shanks, but beef shanks, especially the ones from the foreleg, can be used as a substitute. The recipe has evolved over the years, and many variations exist, but the core ingredients remain the same.
Ingredients:
Some of the essential ingredients in this recipe are beef shanks, onion, garlic, carrot, celery, tomato paste, Amarone wine, beef broth, and spices like bay leaves, thyme, rosemary, and parsley. The dish is usually served with a gremolata, which is a chopped parsley, garlic, and lemon zest mixture.Preparation:
To prepare the Amarone Osso Buco pot roast recipe, start by seasoning the beef shanks with salt and pepper and searing them in a hot pan to seal in the flavor. After that, sauté the vegetables until they are soft and translucent. The onion, garlic, and carrot are the base of the dish and add depth and sweetness, while the celery gives a tangy flavor. Once the vegetables are cooked, add tomato paste and cook it until it caramelizes. Next, add the Amarone wine, and let it simmer until the alcohol evaporates. Amarone is a dry, full-bodied, red wine, and it adds a distinct flavor to the dish. After that, add beef broth, bay leaves, and herbs, and let the mixture come to a simmer. Return the seared beef shanks to the pan, and let everything cook together for at least two hours, until the meat is tender and falls off the bone.Serving:
Once the Amarone Osso Buco pot roast is ready, serve it with a gremolata or over risotto or polenta. The gremolata is a simple mixture of chopped parsley, garlic, and lemon zest, which adds freshness and brightness to the dish. The risotto or polenta is perfect for soaking up the rich sauce.Variations:
There are many variations of the Amarone Osso Buco pot roast recipe, and some of them include:Veal Osso Buco:
Veal shanks are the traditional ingredient used in the Milanese Osso Buco recipe. The veal has a milder flavor compared to beef, and it's ideal for this dish because it's tender and cooks faster.Oven-Baked Osso Buco:
Instead of cooking the dish over the stove, this recipe calls for baking the pot roast in the oven. The ingredients are still the same, but the dish is cooked in a Dutch oven in the oven for a few hours.Crockpot Osso Buco:
This recipe is perfect for busy weeknights because it's easy to prepare and cooks in a crockpot. You can throw in all the ingredients in the crockpot in the morning and come back to a flavorful, tender pot roast in the evening.Conclusion:
Amarone Osso Buco pot roast recipe is a classic Italian dish that is perfect for special occasions or winter nights. The dish is hearty, comforting, and bursting with flavors. The combination of slow-cooked beef shanks, aromatic vegetables, and Amarone wine makes it a dish worth trying. Variations of the recipe exist, so feel free to experiment and find the one that suits your taste buds. Serve it with a gremolata, risotto, or polenta, and savor the flavors of Italy.
Amarone Osso Buco Pot Roast is a famous Italian recipe that has become popular all over the world. It is a delicious pot roast that is made using beef shanks, Amarone wine, vegetables and spices. Making Amarone Osso Buco Pot Roast can be challenging, but with the right tips, it can be quite easy.