Emeril's Oven-Braised Osso Buco with Orzo "Risotto"

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8 veal shanks, about 1 1/2 inches thick, tied tightly around the middle with kitchen string

3 cups chopped onions

4 tablespoons olive oil

1/2 cup all-purpose flour

1 1/2 tablespoons Essence, recipe follows

1 1/2 cups diced celery

1 1/2 cups diced carrots

2 tablespoons minced garlic

3 bay leaves

1 1/2 tablespoons chopped fresh thyme leaves

1 1/2 tablespoons chopped fresh rosemary leaves

1 tablespoon salt

1 1/2 teaspoons coarsely ground black pepper

2 1/4 cups dry red wine

1 1/2 quarts rich veal or beef stock

1/2 cup chopped fresh parsley leaves

1 1/2 pounds orzo pasta (uncooked)

3/4 cup finely grated Parmesan, for serving

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme