Braised Osso Bucco With Tarragon Bordelaise | Emerils.com

Ingredients

• 1 pound cross cut veal shank
• 1 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons Creole Seasoning
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1 cup chopped onions
• One-fourth cup red wine
• 2 tablespoons tomato paste
• 2 and one-half cups beef stock
• 2 tablespoons minced fresh tarragon
• 1 tablespoon chopped parsley
• 2 tablespoons chopped green onion