Amarone and you've got a serious feast on your hands. This lush, velvety red wine from Veneto, Italy pairs perfectly with the hearty dish and makes the meal itself worth celebrating.
Osso Buco (serves 6)
- 1 tbsp olive oil
- 1 whole veal shank, about 3.5-4 lbs
- 1 onion, diced, about 2 cups
- 3-4 carrots, peeled and sliced
- 3-4 celery stalks, sliced
- 4 cloves garlic, crushed and peeled
- 3 tbsp fresh thyme leaves, about 15-20 thyme sprigs, stems discarded
- 1 x 28 oz can plum tomatoes
- 1 cup dry white wine
- 4 cups veal or chicken stock
- Salt and pepper
Heat oil in a large, oven proof dutch oven over medium to medium-high heat.
Season veal shank liberally with salt and pepper (about 1.5-2 tsp salt, 1 tsp pepper).
Brown veal in hot oil for about 4 minutes per side.
Remove veal and set aside.
Turn heat down slightly and saute onion, carrots, celery and garlic till soft and slightly browned, about 10 minutes.
Add fresh thyme, tomatoes, wine and stock. Break up tomatoes with a spoon.
Return the veal shank to the pot. Make sure the liquid comes up about half way on the shank. If not, add more stock. Season with a pinch of salt and pepper.
Cover the dutch oven with a tight fitting lid, or aluminum foil, and place on the middle rack in the oven.
Cook the veal for about 2.5-3 hours or until meat pulls away easily with a fork.
Remove the lid from the pot and cook for another 30 minutes to allow the sauce to reduce.
To serve, either remove the bone and pull the meat apart into chunks, or place the entire shank onto a separate platter and slice meat, serving the sauce alongside. Pass gremolata as a garnish.
- 1/3 cup pine nuts
- Zest from 1 lemon
- 1 bunch Italian parsley, stems removed and leaves chopped
- Salt and pepper
Combine chopped parsley, lemon zest and cooled pine nuts. Season with a pinch of salt and pepper.
For a printable recipe click here