Recipe - Osso Bucco A La Milanaise

2 One half pound Veal shanks; cut in 1
1/2"thick sections
Salt; to taste
Freshlyground black pepper;
to taste
Flour; for dredging
Olive oil; for searing
Three fourths cup Chopped onions
One fourth cup Chopped carrots
One fourth cup Chopped celery
1 cup White wine
1 cup Chopped tomatoes with juices
3 cup 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

* 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 One fourth 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 # EE2259 broadcast 11071997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11131997

Recipe by: Emeril Lagasse