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Title: Osso Buco 3
Yield: 1 Servings

Ingredients

    1/3 c  all-purpose flour
      1 ts salt
    1/2 ts pepper
      4    veal shanks ( 2 inches
           -thick) (up t; o 6)
      5 tb olive oil
      1 ts italian seasoning
    1/2 ts sage
      1 md onion, chopped
      1    garlic clove, minced
      2    carrots, sliced
      1    celery stalk, cut in 1/2
           -inch slice; s
  1 1/2 c  dry white wine or chicken
           -broth
      1 cn (10-3/4 oz) condensed
           -chicken broth
      2 tb tomato paste

Instructions

----------------------------------GREMOLATA---------------------------------
2 garlic cloves, minced
1 1/2 tb chopped parsley
1 tb 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 fork-tender. Just before serving,
combine Gremolata ingredients; sprinkle over each shank. Serve immediately.
Yields 4-6 servings.

Posted to EAT-L Digest 2 November 96

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

From: Pam and KerryAnn Cobb

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