Emeril's Oven-Braised Osso Buco With Orzo 'Risotto'

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1/2 cup	31g / 1.1oz	Flour
1 1/2 tablespoons	22ml	Essence
		= (see Bayou Blast recipe)
4		Veal shanks, abt 1 1/2"-thk - tied tightly around
		The middle with kitchen string
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Diced celery
1 cup	110g / 3.9oz	Diced carrots
2 tablespoons	30ml	Minced garlic
3		Bay leaves
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Chopped fresh rosemary
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Coarsely-ground black pepper
1 1/2 cups	355ml	Red wine
1		Rich veal or beef stock
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 lb	454g / 16oz	Uncooked dried orzo pasta
1/2 cup	118ml	Finely-grated Parmesan - for serving

Recipe Instructions

Preheat the oven to 350 degrees.

Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with the Essence and dredge the shanks in the seasoned flour mixture. Shake to remove any excess flour, then transfer shanks to the pot and saute until well-browned on all sides, 6 to 8 minutes. Remove the shanks to a plate and set aside.

Add the onions, celery and carrots to the pot and saute until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles. Add the stock and return the shanks to the pot. Bring to a boil. Cover the pot and transfer to the oven. Cook until the shanks are very tender, for about 2 1/2 hours.

Remove from the oven and add the parsley and orzo to the pot and stir to distribute evenly. Replace the cover and return the pot to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo "risotto". Garnish with some of the grated Parmesan.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C16) - from the TV FOOD NETWORK

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