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Osso Buco A La Milanaise
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Jean Cormier


  • 2-1/2 pounds veal shanks - cut 1-1/2 inch thick
  • salt and pepper
  • flour for dredging
  • olive oil for searing
  • 3/4 cup (175 ml) chopped onions
  • 1/4 cup (60 ml) chopped carrots
  • 1/4 cup (60 ml) chopped celery
  • 1 cup (225 ml) white wine
  • 1 cup (225 ml) chopped tomatoes, with juices
  • 3 cups (700 ml) 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 (60 ml) 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.
Exported from MasterCook. Recipe by Essence of Emeril Show

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