Osso Bucco A La Milanaise

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Veal shanks - cut in 1 1/2"-thick
		Sections
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
		Olive oil - for searing
3/4 cup	46g / 1.6oz	Chopped onions
1/4 cup	27g / 1oz	Chopped carrots
1/4 cup	27g / 1oz	Chopped celery
1 cup	237ml	White wine
1 cup	237ml	Chopped tomatoes with juices
3 cups	711ml	Brown stock
1		Bay leaf
1		Thyme sprig
2		Garlic cloves
		Chopped parsley - for garnish
		Lemon wedges - for garnish
1		Saffron Rice - see * Note

Recipe Instructions

* Note: See the "Saffron Rice" recipe which is included in this collection.

Generously season the veal shanks on all sides with salt and pepper. Dredge lightly in flour, shake off excess. Heat 1/4 cup olive oil in a large Dutch oven. Brown the shanks on both sides until golden, you may need to do this in batches.

Remove all the shanks from the Dutch oven, and add the onions, carrots, and celery, cook for 2 minutes, stirring occasionally. Add the wine, tomatoes, stock, bay leaf, thyme, and garlic. Place the seared shanks back into the Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours. Adjust seasonings, and serve with Saffron Rice, and chopped parsley and lemon wedges for garnish.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.