Emeril's Oven Braised Osso Buco With Orzo 'Risotto' Recipe
Servings: 4
Ingredients
- 4 Tbsp. extra virgin olive oil
- 1/2 c. flour
- 1 1/2 Tbsp. Essence (see Bayou Blast recipe)
- 4 x veal shanks, abt 1 1/2"-thk tied tightly around the middle with kitchen string
- 2 c. minced onions
- 1 c. diced celery
- 1 c. diced carrots
- 2 Tbsp. chopped garlic
- 3 x bay leaves
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. minced fresh rosemary
- 2 tsp salt
- 1 tsp coarsely-grnd black pepper
- 1 1/2 c. red wine
- 1 quart rich veal or possibly beef stock
- 1/4 c. minced fresh parsley
- 1 lb uncooked dry orzo pasta
- 1/2 c. finely-grated Parmesan for serving
Directions
- Preheat the oven to 350 degrees.
- Heat a large Dutch oven over medium heat. Add in the extra virgin olive oil and heat till very warm. In a shallow bowl or possibly plate combine the flour with the Essence and dredge the shanks in the seasoned flour mix. Shake to remove any excess flour, then transfer shanks to the pot and saute/fry till well-browned on all sides, 6 to 8 min. Remove the shanks to a plate and set aside.
- Add in the onions, celery and carrots to the pot and saute/fry till softened and lightly browned around the edges, 4 to 6 min. Add in the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles. Add in the stock and return the shanks to the pot. Bring to a boil. Cover the pot and transfer to the oven. Cook till the shanks are very tender, for about 2 1/2 hrs.
- Remove from the oven and add in the parsley and orzo to the pot and stir to distribute proportionately. Replace the cover and return the pot to the oven for 20 min. Remove the pot from the oven and stir gently. Cover and let sit for 10 min. Serve immediately, 1 shank per person on top of a bed of orzo "risotto". Garnish with some of the grated Parmesan.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 4 servings | |
| Calories 971 | |
| Calories from Fat 220 | 23% |
| Total Fat 24.94g | 31% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 1647mg | 69% |
| Potassium 1203mg | 34% |
| Total Carbs 111.69g | 30% |
| Dietary Fiber 7.0g | 23% |
| Sugars 8.65g | 6% |
| Protein 55.79g | 89% |
