Amarone osso bucco pot roast

  • Preparation Time25 mins
  • Cooking Time180 mins
  • Serves6
  • DifficultyMedium

For the osso buco

140g plain flour
4 pieces of veal shank for osso bucco
Eextra virgin olive oil
3 tbsps unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in widefat strips with a vegetable peeler
4 garlic cloves, minced1 head of garlic, cut horizontally through the middle
2 bay leaves
20g fresh flat leaf parsley
1 bottle Amarone wine
1 (400g) tin low sodium beef broth
1 (800g) tin whole San Marzano tomatoes, hand-crushed

For the cranberry gremolata

30g chopped dried cranberries
40g pine nuts, toasted
2 garlic cloves
1 orange, zest finely grated
2 tbsps chopped fresh flat-leaf parsley
1 anchovy fillet
For the osso buco:

1) 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).

2) 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.

3) Preheat the oven to 190C/Gas 5.

4) 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.

5) 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.

6) Remove bay leaves.

For the gremolata:

1) Finely chop and smashe the anchovy fillet, roughly chop the pine nuts, and dried cranberries.

2) 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.

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