Recipe - Osso Buco 3

1/3 cup Allpurpose flour
1 teaspoon Salt
One half teaspoon Pepper
4 Veal shanks ( 2 inches
thick) (up to 6)
5 tablespoon Olive oil
1 teaspoon Italian seasoning
One half teaspoon Sage
1 md Onion, chopped
1 Garlic clove, minced
2 Carrots, cut or sliced up
1 Celery stalk, cut in 1/2
inch slices
1 One half cup Dry white wine or chicken
broth
1 cn (10Three fourths oz) condensed
chicken broth
2 tablespoon Tomato paste

GREMOLATA
2 Garlic cloves, minced
1 One half tablespoon Chopped parsley
1 tablespoon Grated lemon peel

Combine flour, salt and pepper; dredge meat. In a large skillet, heat the
oil on high. Brown meat on all sides. Lay the shanks flat in a Dutch oven
or oblong baking dish and sprinkle with Italian seasoning and sage. Combine
onion, garlic, carrots and celery. Sprinkle over meat. In a small bowl,
whisk together wine, broth and tomato paste. Pour over vegetables. Cover
and bake at 325 for 2 hours or until forktender. Just before serving,
combine Gremolata ingredients; sprinkle over each shank. Serve immediately.
Yields 46 servings.

Posted to EATL Digest 2 November 96

Date: Sun, 3 Nov 1996 16:03:58 0600

From: Pam and KerryAnn Cobb priss@AMARANTH.COM