Recipe - Osso Buco (Great Chefs Of New Orleans)

1 Clove garlic, minced
1 md Onion, chopped
1 md Carrot, chopped
1 tablespoon Tomato paste
1 qt Red wine
Three fourths qt Stock
4 lg Veal shanks
2 ounce Brandy
1 tablespoon Arrowroot
1 ounce Butter
Olive oil for sauteing and
coating shanks

Satute onion, carrot, and garlic in a little olive oil. When onions are
golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2
hours. Season and oil shanks; roast in medium oven until brown. Dissolve
arrowroot in cold brandy. Strain stock. Add brandy mixture to stock. Cook a
little longer with 1 ounce of butter. Braise the veal shanks in the stock
until tender (about 1 to 1One half hours). Serve before meat falls off bone.

NOTES : Ross copied this from a TV broadcast

Posted to TNT Prodigy's Recipe Exchange Newsletter 09 Jan 97

From: Lou Parris lbparris@earthlink.net

Date: Thu, 09 Jan 1997 21:43:52 0600