Recipe - Ossobuco - Country Living

2 tablespoon Olive oil
6 2inchthick slices veal
shank; tied with string
around middle
24 Cloves garlic
4 md White onions; coarsely
chopped
1 Sweet green pepper; coarsely
chopped
2 cn (28oz) whole tomatoes
1 cup Dry white wine
2 teaspoon Salt
1 teaspoon Dried marjoram leaves
Gremolata; (opt., recipe
follows)

1. In 8quart saucepot, heat 1 T olive oil. Add 3 veal slices and brown
well on each sideabout 3 minutes. Transfer veal to large bowl. Repeat to
brown remaining veal in pan drippings and set aside.

2. Add remaining oil, the garlic, onions, and green pepper to pot; saute 5
minutes. Stir in tomatoes with their liquid, the wine, salt, and marjoram.
Return veal and any accumulated juices to pot. Heat mixture to boiling over
mediumhigh heat. Reduce heat to low, cover, and simmer veal mixture 1 1/2
to 2 hours or until meat is tender.

3. When meat is almost tender, prepare Gremolata, if desired. With slotted
spoon, transfer veal slices to large serving dish; remove strings from
veal. Spoon sauce from pot over veal. Sprinkle with Gremolata, if desired,
and serve.

Gremolata: In small bowl, combine One fourth C finely chopped fresh parsley
leaves, 2 t grated lemon rind, and 2 cloves garlic, finely chopped.

Nutritional information per serving without Gremolataprotein: 82 grams;
fat: 22 grams; carbohydrate: 25 grams; fiber: 5 grants, sodium: 1,451
milligrams cholesterol: 408 milligrams calories: 659.

Country Living/March/93

Posted to recipeludigest by GramWag@aol.com on Feb 6, 1998