Mr. food's osso buco 12/5/95

4 Servings

Ingredients

Quantity Ingredient
1 medium-sized tomato --
1 can(14.5oz) carrots

Directions

¼ c all-purpose flour

¼ ts black pepper

3 TB vegetable oil

3 lb veal shank-cut crosswise 2" 1 cn onion soup, condensed

: chopped

1 c dry white wine

½ c + 2T water -- divided

2 TB lemon juice

1 TB fresh parsley -- chopped

½ ts garlic powder

3 TB cornstarch

2 cn potatoes -- (whole);

: drained

: -- diced/drained

In a shallow dish, combine the flour and pepper. Coat the shanks with the flour mixture. In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the soup, tomato, wine, ½ cup water, lemon juice, parsely, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally. In a small bowl, combine the cornstarch and 2 tablespoons water and stir into the pot until the liquid thickens. Add the potatoes and carrots and simmer for 10-15 minutes more until heated through.

Yield: 4 servings

Recipe By : Source: WKBWTV

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