Emeril's Osso Buco
| Yield: | 1 servings |
| Categories: |
| 1/4 | c | Olive oil |
| 2 | Veal shank pieces; (8-ounce) | |
| Creole seasoning | ||
| 2 | Stalks celery; diced | |
| 3 | sm | Carrots; peeled and sliced |
| ; into 1/4-inch | ||
| ; rounds | ||
| 1/2 | Onion; large dice | |
| Salt and pepper | ||
| 3 | Roma tomatoes; peeled, chopped or | |
| ; 1 small can whole | ||
| ; tomatoes or 2 | ||
| ; tablespoons tomato | ||
| ; paste | ||
| 2 | Sprigs rosemary | |
| 2 | Sprigs thyme | |
| 1 1/2 | c | Red wine |
| 2 1/2 | c | Chicken stock |
| 3 | c | Cooked rice |
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