---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Mr. Food’s Osso Buco 12/5/95
  Categories: Stews, Main dish
       Yield: 4 servings
  
  
       1/4 c  all-purpose flour
       1/4 ts black pepper
         3 TB vegetable oil
         3 lb veal shank-cut crosswise 2″
         1 cn onion soup, condensed
         1    medium-sized  tomato --
   :          chopped
         1 c  dry white wine
       1/2 c  + 2T water -- divided
         2 TB lemon juice
         1 TB fresh parsley -- chopped
       1/2 ts garlic powder
         3 TB cornstarch
         2 cn potatoes -- (whole);
   :          drained
         1    can (14.5oz) carrots
   :          -- diced/drained
   
   In a shallow dish, combine the flour and pepper.  Coat
   the shanks with the flour mixture.  In a soup pot,
   heat the oil over medium-high heat and brown the
   shanks, about 5 minutes per side.  Add the soup,
   tomato, wine, 1/2 cup water, lemon juice, parsely, and
   garlic powder; reduce the heat to low, cover, and
   simmer for 2 hours or until tender, stirring
   occasionally. In a small bowl, combine the cornstarch
   and 2 tablespoons water and stir into the pot until
   the liquid thickens. Add the potatoes and carrots and
   simmer for 10-15 minutes more until heated through.
   
   Yield:  4 servings
   
   Recipe By     : Source: WKBWTV
  
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