Osso Buco

By á-170456

Ingredients

• 1/4 cup olive oil
• 2 pieces veal shank - (8 oz ea)
• Creole seasoning to taste
• 2 celery stalks diced
• 3 small carrots peeled, and sliced into 1/4" rounds
• 1/2 onion large diced
• Salt to taste
• Freshly-ground black pepper to taste
• 3 Roma tomatoes peeled, chopped
• (or 1 small can whole tomatoes or 2 tbspns of tomato paste)
• 2 rosemary sprigs
• 2 thyme sprigs
• 1 1/2 cups red wine
• 2 1/2 cups chicken stock
• 3 cups cooked rice
• Chopped fresh parsley

Details

Servings 2

Preparation

Step 1

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.

This recipe yields 2 servings.