Amarone Osso Buco
From girlieerin 16 years agoIngredients
- Amarone Osso Buco (based on the recipe published by Tyler Florence) shopping list
- Osso Buco: shopping list
- 1 cup all-purpose flour shopping list
- sea salt and freshly ground black pepper shopping list
- 4 pieces veal shank for osso bucco shopping list
- extra-virgin olive oil shopping list
- 3 tablespoons unsalted butter shopping list
- 1 onion, diced shopping list
- 1 celery stalk, diced shopping list
- 2 carrots, diced shopping list
- 1 lemon, zest peeled off in wide strips with a vegetable peeler shopping list
- 1 head garlic, cut horizontally through the middle shopping list
- 2 bay leaves shopping list
- 1/4 cup chopped fresh flat-leaf parsley shopping list
- 1 bottle Amarone wine (we used a similar, more reasonably priced wine from the same region instead) shopping list
- 1 (14 1/2-ounce) can low-sodium beef broth shopping list
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed shopping list
- Cranberry Gremolata: shopping list
- 1/4 cup pine nuts, toasted shopping list
- 1/4 cup chopped dried cranberries shopping list
- 2 garlic cloves shopping list
- 1 orange, zest finely grated shopping list
- 2 tablespoons chopped fresh flat-leaf parsley shopping list
How to make it
- 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.
- Read more about this recipe at my food blog ErinCooks.com
People Who Like This Dish 4
- mairek Toronto, CA
- trigger MA
- mjcmcook Beach City, CA
- girlieerin Cambridge, MA
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The Rating
Reviewed by 1 people-
I would come off my vegetarian ways "cheat if you will" for this exotic rendition of an old recipe from my childhood.
This new twist is exceptional
Michael
trigger in loved it
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