Emeril's Osso Buco

TOTAL TIME: 2 hr 35 min
Prep: 10 min
Inactive Prep: --
Cook: 2 hr 25 min
 
YIELD: 2 servings
LEVEL:

ingredients

  • 1/4 cup olive oil
  • 2 (8-ounce) veal shank pieces
  • Creole seasoning
  • 2 stalks celery, diced
  • 3 small carrots, peeled and sliced into 1/4-inch rounds
  • 1/2 onion, large dice
  • Salt and pepper
  • 3 Roma tomatoes, peeled, chopped or 1 small can whole tomatoes or 2 tablespoons tomato paste
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 1/2 cups of red wine
  • 2 1/2 cups chicken stock
  • 3 cups cooked rice
    • recipe tools

      Directions

      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.
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.