Awsome Osso Buco in the big green pot on the big green egg (w/ pics)

mad max beyond eggdome

now, i don't normally watch emeril, but i happen to turn on the tv one night last week right as he is pulling a big le crueset pot out of the oven, and i just had to see what was inside... he had made osso bucco with orzo (veal shanks with orzo pasta) that looked so good i just had to try it in the egg. . .it came out great. .. following are some pics, and then the complete recipe which i followed to a T, except that when it was time to go in the oven, it went into the egg uncovered at 350 degrees indirect. ..only thing i think i'd do different, is instead of brazing the shanks in the pot, i think i'd grill them for a few minutes in the egg to get some good grilled flavor into them. .. . otherwise it was great, and the orzo really picked up fantastic flavor f rom the shanks, juices in the pot, and the flavors from the egg. . .[p]
[p]here are the main ingrediants laid out[p]
[p]here are the shanks, dredged and braising in olive oil[p]
[p]the veggies sauteing after removing the shanks[p]
[p]shanks w/ veggies and stock, after a couple of hours in the egg, ready to add the orzo[p]
[p]last 20 minutes with the orzo cooking[p]
[p]served up with fresh grated parmegian cheese all over, a salad and crusty bread.. . [p]this one is a keeper. . .and here is the whole recipe. ..[p]Emeril’s Osso Bucco with Orzo[p]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
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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
Combine all ingredients thoroughly. Yield: 2/3 cup[p]

mad max beyond eggdome

<p />mad max beyond eggdome,
oops. .. first pic was too small. .. here it is larger. ..