Amarone Osso Buco Pot Roast
Filed under
Veal
Recipe courtesy Tyler Florence, 2007. Always taste your seasoned flour; once it coats the veal it's harder to adjust.
Ingredients
- 1 cup Flour, all-purpose
- Sea salt
- Black pepper, freshly ground
- 4 Veal shank, pieces for osso buco
- Olive oil, extra-virgin
- 3 tbsp Unsalted butter
- 1 Onion, diced
- 1 stalk Celery, diced
- 2 Carrot, diced
- 1 Lemon, zest peeled off in wide strips
- 1 head Garlic, cut horizontally through the middle
- 2 Bay leaf
- 1/4 cup Parsley, fresh flat-leaf, chopped
- 1 bottle Red wine, Amarone
- 1 can Beef broth, 14 1/2-ounce, low-sodium
- 1 can Tomato, 28-ounce whole San Marzano, hand-crushed
- 1/4 cup Pine nuts, toasted, for the gremolata
- 1/4 cup Dried cranberries, chopped, for the gremolata
- 2 clove Garlic, for the gremolata
- 1 Orange, zest finely grated, for the gremolata
- 2 tbsp Parsley, fresh flat-leaf, chopped, for the gremolata
Directions
- Season the flour generously with salt and pepper in a shallow platter. Dredge the veal shanks and tap off the excess (extra flour will burn).
- Heat a large Dutch oven over medium heat with a drizzle of oil. Add the butter and melt. Sear the shanks until all sides are a rich brown, in batches if crowded. Remove to a plate.
- Preheat the oven to 375 degrees F.
- In the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat until they take on color and smell deep and rich. Season with salt and pepper.
- Nestle the shanks back in the pot. Pour in the wine and simmer 20 minutes, until reduced by half. Add the broth and tomatoes and stir. Cover and braise in the oven 1 1/2 hours, then uncover and cook 30 minutes more, until the sauce is thick and the veal nearly falls off the bone. Remove the bay leaves.
- For the gremolata: finely chop the pine nuts and dried cranberries and combine with the garlic in a mini chopper or mortar. Fold into the orange zest and parsley. Scatter over the osso buco before serving.