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  Recipe Home » Italian » Osso Bucco (Clay Pot)
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  Osso Bucco (Clay Pot)
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 289
Ingredients:
3 lb Veal knuckles, cut into 11/2 inch pieces
1/2 cup Flour
1 tsp Salt
Freshly ground black pepper
1 tsp Oregano
3 tbsp Finely chopped parsley
2 tsp Grated lemon rind
2 Cloves garlic, finely chopped
2 Carrots, finely chopped
2 Stalks celery, finely chopped
2 tbsp Tomato paste
1 cup Dry white wine
2 tbsp Oil
1 tbsp Cornstarch dissolved in
2 tbsp Cold water
6 slice Lemon
Instructions:
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.
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