Yield: 6 servings
|2½ pounds||veal shanks; cut in 1 1/2-thick|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|1 \N||flour; for dredging|
|1 \N||olive oil; for searing|
|¾ cup||chopped onions|
|¼ cup||chopped carrots|
|¼ cup||chopped celery|
|1.00 cup||white wine|
|1.00 cup||chopped tomatoes with juices|
|3.00 cup||brown stock|
|1.00 \N||bay leaf|
|1.00 \N||thyme sprig|
|2.00 \N||garlic cloves|
|1 \N||chopped parsley; for garnish|
|1 \N||lemon wedges; for garnish|
|1.00 \N||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 ¼ 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 1½ hours.
Adjust seasonings, and serve with Saffron Rice, and chopped parsley and lemon wedges for garnish. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000