Osso Bucco A La Milanaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Main dish, Veal | 6 | Servings | |
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 |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 58.9mg
Potassium: 103.7mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.8g
Protein: <1g