Photo: Emeril's Osso Buco Recipe
Ingredients
- 1/4 cup olive oil
- 2 (8-ounce) veal shank pieces
- Creole seasoning
- 2 stalks celery, diced
- 3 small carrots, peeled and sliced into 1/4-inch rounds
- 1/2 onion, large dice
- Salt and pepper
- 3 Roma tomatoes, peeled, chopped or 1 small can whole tomatoes or 2 tablespoons tomato paste
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 1/2 cups of red wine
- 2 1/2 cups chicken stock
- 3 cups cooked rice
Directions
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.
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By gabrielle08_1955
marietta, GA
on December 25, 2011
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I made this outstanding dish for my families Christmas dinner and they loved it. The shanks were so tender and the broth was too die for. I followed the directions and brought all the ingredients in the pot to a boil. I then placed the pot in the over at 325 for 3 hours.... delicious and fork tender!!
By keithpolitte_11...
Chesterfield, MO
on May 01, 2010
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I combined the touches of the above reviewers and this is one of the best dishes ever. Thyme, pancetta, less broth...chunky tomatoes and crushed...combine the reviews and you have a life recipe...
By romokris_7263106
vacaville, CA
on February 20, 2007
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I GET ON HERE JUST TO GET THIS RECIPE. NOT ONLY IS IT DELICIOUS, IT IS SIMPLE AND SOMETHING YOU CAN DO AHEAD OF TIME. SIMPLY WONDERFUL!!!
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