*  Exported from  MasterCook  *

                        OSSO BUCCO A LA MILANAISE

Recipe By     : ESSENCE OF EMERIL SHOW
Serving Size  : 0    Preparation Time :0:00
Categories    : New Imports                      Meat - Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pound         veal shanks-cut -- 1 1/2-inch thick
                        Salt and pepper
                        Flour for dredging
                        Olive oil for searing
     3/4  cup           chopped onions
     1/4  cup           chopped carrots
     1/4  cup           chopped celery
   1      cup           white wine
   1      cup           chopped tomatoes, -- with juices
   3      cups          brown stock
   1                    bay           leaf
   1      sprig         thyme
   2                    garlic        cloves
                        Chopped parsley and lemon wedges for
                         garnish

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 chopped parsley and lemon wedges. 

Yield: 6 servings



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