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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