*  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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