Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 2 \N | Veal shank pieces; (8-ounce) |
| \N \N | Creole seasoning |
| 2 \N | Stalks celery; diced |
| 3 smalls | Carrots; peeled and sliced |
| \N \N | ; into 1/4-inch |
| \N \N | ; rounds |
| ½ \N | Onion; large dice |
| \N \N | Salt and pepper |
| 3 \N | Roma tomatoes; peeled, chopped or |
| \N \N | ; 1 small can whole |
| \N \N | ; tomatoes or 2 |
| \N \N | ; tablespoons tomato |
| \N \N | ; paste |
| 2 \N | Sprigs rosemary |
| 2 \N | Sprigs thyme |
| 1½ cup | Red wine |
| 2½ cup | Chicken stock |
| 3 cups | Cooked rice |
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 2½ cups of stock to cover the veal. Bring to a boil. Reduce to a simmer and cover. Simmer for 1 ½ to 2 hours, until the meat is very tender. Season to taste. Serve with rice. Garnish with parsley and Creole seasoning.
Yield: 2 servings
Converted by MC_Buster.
Per serving: 1757 Calories (kcal); 59g Total Fat; (35% calories from fat); 25g Protein; 220g Carbohydrate; 0mg Cholesterol; 5797mg Sodium Food Exchanges: 10 ½ Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C40 Converted by MM_Buster v2.0n.