*  Exported from  MasterCook  *
 
                           OSSO BUCCO (CLAY POT)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Veal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Veal knuckles, cut into
                         -11/2 inch pieces
      1/2   c            Flour
    1       t            Salt
                         Freshly ground black pepper
    1       t            Oregano
    3       tb           Finely chopped parsley
    2       ts           Grated lemon rind
    2                    Cloves garlic, finely
                         -chopped
    2                    Carrots, finely chopped
    2                    Stalks celery, finely
                         -chopped
    2       tb           Tomato paste
    1       c            Dry white wine
    2       tb           Oil
    1       tb           Cornstarch dissolved in
    2       tb           Cold water
    6       sl           Lemon
 
   Dishes which require a long cooking period are
   particularly successful when prepared in a clay pot.
   
   Soak the pot in water for 10 minutes.  Dredge the veal
   in flour combined with salt, pepper, oregano, parsley
   and lemon rind.  Place the veal in the pot and add the
   garlic, carrots, celery, tomato paste, wine and oil.
   Cover and place in a cold oven.  Adjust the heat to
   450F and cook for 1 1/2 hours.  Combine the cornstarch
   with water and stir into the pot juices. Return to the
   oven, uncovered, and continue cooking for 10 minutes
   until the juices have thickened. Garnish with lemon
   slices and serve with rice.
   
   Makes 4 servings.
   
   From “Cooking in Clay” by Irena Chalmers, Potpourri
   Press, Greensboro N.C., 1974.
   
   Posted by Stephen Ceideberg; November 9 1992.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving