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Emeril's Osso Buco
1
2
/4 Cup Olive oil
Veal shank pieces; (8−ounce)
Creole seasoning
2
3
1
Stalks celery; diced
Small Carrots; peeled and sliced into 1/4−inch rounds
/2 Onion; large dice
Salt and pepper
3
2
2
1
2
3
1
Roma tomatoes; peeled, chopped or 1 small can whole tomatoes or 2 tablespoons tomato paste
Sprigs rosemary
Sprigs thyme
−1/2 Cup Red wine
1/2 Cup Chicken stock
Cup Cooked rice
1 Fat; 0 Other Carbohydrates
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.
Yield: 2 servings
Emeril's Osso Buco
227
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