FBD

Emeril's Osso Buco

ItalianBeefIntermediate120 minBy Northstar

Ingredients

Servings
4
  • 0.3 cup olive oil
  • 4 whole veal shank cross-sections (about 8 oz each)
  • 1 tsp Creole seasoning
  • 2 stalks celery, diced
  • 3 whole carrots, peeled and sliced into 1/4-inch rounds
  • 1 whole onion, large dice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 whole Roma tomatoes, peeled and chopped
  • 2 sprig fresh rosemary
  • 2 sprig fresh thyme
  • 1 0.5 cup red wine
  • 2 0.5 cup chicken stock
  • 3 cup cooked white rice, for serving

Instructions

  1. 1

    In a medium saucepan or braising pot, heat the olive oil over medium-high heat.

  2. 2

    Season both sides of the veal shanks with Creole seasoning, salt, and pepper.

  3. 3

    Add the shanks to the hot oil and brown on both sides, about 5 minutes per side.

  4. 4

    Remove the shanks and set aside. Add the celery, carrots, and onion to the pot. Season with salt and pepper. Sauté for 5 minutes.

  5. 5

    Add the tomatoes, rosemary, and thyme. Pour in the red wine and stock to cover the veal. Bring to a boil.

  6. 6

    Reduce to a simmer and cover. Cook for 1½ to 2 hours, until the meat is very tender and nearly falling off the bone.

  7. 7

    Season to taste. Serve veal shanks over rice, spooning the braising liquid over the top. Garnish with fresh parsley and Creole seasoning.