| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive05 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 4 |
|
Veal shanks – (abt 1 1/2" thick); each tied tightly |
|
|
Around the middle |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Flour |
|
|
Emeril's Essence; see * Note |
| 2 |
c |
Medium-diced onions |
| 1 |
c |
Medium-diced carrots |
| 1 |
c |
Medium-diced celery |
| 2 |
tb |
Chopped garlic |
| 3 |
|
Bay leaves |
| 2 |
tb |
Chopped fresh thyme |
| 1 |
c |
Red wine |
| 1 |
lb |
New potatoes; quartered |
| 2 |
qt |
Veal or dark stock |
| 1/4 |
c |
Chopped parsley; for garnish |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
In a large stock pot or braising pot, add the olive oil. Season the veal
shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge
the veal shanks in the seasoned flour, coating each side completely. When
the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until
very brown on all sides. Remove the shanks and set aside. Add the onions to
the pan and saute for 2 minutes. Add the carrots and celery and continue to
saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay
leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine,
scrapping the bottom and sides to loosen the browned particles. Add the
stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks
and continue to cook for about 2 hours, basting the shanks often, or until
the sauce is stew-like and the meat falls off of the bone. Season with salt
and pepper. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A53 broadcast 10-08-1997) 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
10-11-1997
Recipe by: Emeril Lagasse
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