Emeril's Oven-Braised Osso Buco with Orzo "Risotto"

Name: Emeril's Oven-Braised Osso Buco with Orzo "Risotto"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1/2 cup flour; 1 1/2 tablespoons Essence, recipe follows; 4 veal shanks, about 1 1/2 -inches thick and tied tightly around the middle with kitchen string; 2 cups chopped onions; 1 cup diced celery; 1 cup diced carrots; 2 tablespoons minced garlic; 3 bay leaves; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh rosemary; 2 teaspoons salt; 1 teaspoon coarsely ground black pepper; 1 1/2 cups red wine; 1 quart rich veal or beef stock; 1/4 cup chopped fresh parsley; 1 pound (uncooked) dried orzo pasta; 1/2 cup finely grated Parmesan, for serving; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

4 tablespoons olive oil
1/2 cup flour
1 1/2 tablespoons Essence, recipe follows
4 veal shanks, about 1 1/2 -inches thick and tied tightly around the middle with kitchen string
2 cups chopped onions
1 cup diced celery
1 cup diced carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1 1/2 cups red wine
1 quart rich veal or beef stock
1/4 cup chopped fresh parsley
1 pound (uncooked) dried orzo pasta
1/2 cup finely grated Parmesan, for serving
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
["Preheat the oven to 350 degrees F.", "Heat a large Dutch oven over medium heat.", "Add the olive oil and heat until very hot.", "In a shallow bowl or plate combine the flour with the Essence and dredge the shanks in the seasoned flour mixture.", "Shake to remove any excess flour, then transfer shanks to the pot and saute until well-browned on all sides, 6 to 8 minutes.", "Remove the shanks to a plate and set aside.", "Add the onions, celery and carrots to the pot and saute until softened and lightly browned around the edges, 4 to 6 minutes.", "Add 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 the stock and return the shanks to the pot.", "Bring to a boil.", "Cover the pot and transfer to the oven.", "Cook until the shanks are very tender, for about 2 1/2 hours.", "Remove from the oven and add the parsley and orzo to the pot and stir to distribute evenly.", "Replace the cover and return the pot to the oven for 20 minutes.", "Remove the pot from the oven and stir gently.", "Cover and let sit for 10 minutes.", "Serve immediately, 1 shank per person on top of a bed of orzo ""risotto"".", "Garnish with some of the grated Parmesan.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup"]

826

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 tablespoons olive oil, 1/2 cup flour, 1 1/2 tablespoons Essence, recipe follows, 4 veal shanks, about 1 1/2 -inches thick and tied tightly around the middle with kitchen string, and more.

Yes, Emeril's Oven-Braised Osso Buco with Orzo "Risotto" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!