Emeril's Osso Buco

Recipe Ingredients

1/4 cup	59ml	Olive oil
2		Veal shank - (8 oz ea)
		Creole seasoning - to taste
2		Celery stalks - diced
3		Carrots - peeled, and (small)
		Sliced into 1/4" rounds
1/2		Onion - large diced
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Roma tomatoes - peeled, chopped
		(or 1 small can whole tomatoes
		Or 2 tbspns of tomato paste)
2		Rosemary sprigs
2		Thyme sprigs
1 1/2 cups	355ml	Red wine
2 1/2 cups	592ml	Chicken stock
3 cups	480g / 16oz	Cooked rice
		Chopped fresh parsley

Recipe Instructions

In a medium sauce pot, add the olive oil. Season both sides of the veal shanks with Creole seasoning. Add the seasoned veal shanks to the oil. Brown the shanks on both sides, about 5 minutes per side.

Add the celery, carrots and onions. Season with salt and pepper. Saute for 5 minutes. Add the tomato, rosemary and thyme. Add the red wine. Add 2 1/2 cups of stock to cover the veal.

Bring to a boil. Reduce to a simmer and cover. Simmer for 1 1/2 to 2 hours, until the meat is very tender. Season to taste. Serve with rice. Garnish with parsley and Creole seasoning.

This recipe yields 2 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C40) - from the TV FOOD - NETWORK

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