Recipe - Osso Buco (Karens)

3 Whole veal shanis, cut into
3" pieces
Flour for dredging
One half cup Olive oil
1 Onion, cut or sliced up thin
1 Bay leaf
2 small Carrots, cut or sliced up thin
1 Stalk celery, minced
One half cup Dry white wine
2 One half cup Canned tomatoes, undrained
1 teaspoon Tomato paste
1 One half teaspoon Parsley, chopped
1 Clove garlic, crushed
1 tablespoon Lemon peel, grated
Salt and fresh ground pepper

1) Dredge shanks with flour. Heat oil in skillet, add shanks and brown.
Remove to warm platter.

2) If necessary, add more oil to skillet. Add onion, bay leaf, carrots,
celery and cook over medium heat 5 minutes. Add wine and simmer until all
wine has evaporated.

3) Add shanks, tomatoes, tomato paste. Cover and simmer until tender (about
1One half hours) If necessary add a small amount of wine or water during
cooking.

4) Remove shanks, strain sauce. Place sauce and meat back in pan and stir
in parsley, garlic, lemon peel, salt and pepper. Simmer 5 minutes. Serve
with risotto.

NOTES : This is the recipe Karen Landsberg used to make this dish when I
was visiting her in N.J. once. It was wonderful!! She also sent me another
from the New York Times (q.v.)

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

Recipe by: Karen Landsberg (from the NYT Cookbook)

From: Lou Parris lbparris@earthlink.net

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