Osso Bucco a la Milanaise

Title:
Osso Bucco a la Milanaise

Yield:
6 Servings

Categories:
Main
Dishes,
Veal




Ingredients:





 2 1/2 lb Veal shanks; cut in 1


          -1/2"-thick sections


          Salt; to taste


          Freshly-ground black pepper;


          -to taste


          Flour; for dredging


          Olive oil; for searing


   3/4 c  Chopped onions


   1/4 c  Chopped carrots


   1/4 c  Chopped celery


     1 c  White wine


     1 c  Chopped tomatoes with juices


     3 c  Brown stock


     1    Bay leaf


     1    Thyme sprig


     2    Garlic cloves


          Chopped parsley; for garnish


          Lemon wedges; for garnish


     1    Recipe Saffron Rice; see *


          -Note






 * Note: See the "Saffron Rice" recipe which is included in this collection.


 


 Generously season the veal shanks on all sides with salt and pepper. Dredge


 lightly in flour, shake off excess. Heat 1/4 cup olive oil in a large Dutch


 oven. Brown the shanks on both sides until golden, you may need to do this


 in batches.


 


 Remove all the shanks from the Dutch oven, and add the onions, carrots, and


 celery, cook for 2 minutes, stirring occasionally. Add the wine, tomatoes,


 stock, bay leaf, thyme, and garlic. Place the seared shanks back into the


 Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1 1/2


 hours. Adjust seasonings, and serve with Saffron Rice, and chopped parsley


 and lemon wedges for garnish.


 


 Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD


 NETWORK - (Show # EE-2259 broadcast 11-07-1997) Downloaded from their


 Web-Site - http://www.foodtv.com


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 11-13-1997


 


 Recipe by: Emeril Lagasse