Prepare to tantalize your taste buds with an extraordinary culinary adventure as we embark on a journey to discover the most delectable version of "Amarone Osso Buco Pot Roast." This classic Italian dish, originating from the heart of Lombardy, is a harmonious blend of slow-braised beef shanks, infused with the rich, velvety embrace of Amarone wine. Our exploration will unveil the secrets to crafting a pot roast symphony that strikes a perfect balance between savory and sweet, with tender meat that falls off the bone and a luscious sauce that captivates the senses with its depth of flavor. Whether you're a seasoned home cook seeking to elevate your culinary skills or a novice yearning to master a new dish, this article will guide you step-by-step towards creating an Amarone Osso Buco Pot Roast that will leave an unforgettable impression on your palate.
Here are our top 2 tried and tested recipes!
AMARETTO AMARONE OSSO BUCCO POT ROAST
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the osso buco: 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, sautee 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 amarone 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: F, finely chop and smashe the anchovy fillet roughly chop the pine nuts, dried cranberries and combine.anchovy, Combine this with the and 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.
SLOW COOKER OSSO BUCO
A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.
Provided by janzjewelz
Categories World Cuisine Recipes European Italian
Time 8h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
- Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
- Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g
Tips:
- Choose high-quality ingredients, especially the Amarone wine. A good Amarone will have a deep, rich flavor that will enhance the dish.
- Sear the osso buco well before braising it. This will help to develop flavor and color.
- Use a Dutch oven or other heavy pot for braising the osso buco. This will help to distribute the heat evenly and prevent the meat from sticking.
- Simmer the osso buco for at least 2 hours, or until the meat is fall-off-the-bone tender.
- Serve the osso buco over polenta, mashed potatoes, or rice. You can also add a side of vegetables, such as roasted carrots or green beans.
Conclusion:
Amarone Osso Buco Pot Roast is a delicious and hearty dish that is perfect for a special occasion. It is easy to make and can be enjoyed by people of all ages. With its rich, flavorful sauce and tender meat, this dish is sure to be a hit at your next gathering.
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