Osso Bucco (Clay Pot)

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Osso Bucco (Clay Pot) Ingredients

3 lb Veal knuckles, cut into	2 Carrots, finely chopped
1/2 c Flour	2 Stalks celery, finely
1 ts Salt	2 tb Tomato paste
Freshly ground black pepper	1 c Dry white wine
1 ts Oregano	2 tb Oil
3 tb Finely chopped parsley	1 tb Cornstarch dissolved in
2 ts Grated lemon rind	2 tb Cold water
2 Cloves garlic, finely	6 sl Lemon

Instructions for Osso Bucco (Clay Pot)

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: VealCuisine: Uncategorized

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