Osso Bucco (Clay Pot)

Recipe Ingredients

3 lbs	1362g / 48oz	Veal knuckles - cut into
		- 5 inch pieces
1/2 cup	31g / 1.1oz	Flour
1 teaspoon	5ml	Salt
		Freshly ground black pepper
1 teaspoon	5ml	Oregano
3 tablespoons	45ml	Finely chopped parsley
2 teaspoons	10ml	Grated lemon rind
2		Garlic - finely
2		Carrots - finely chopped
2		Celery - finely
2 tablespoons	30ml	Tomato paste
1 cup	237ml	Dry white wine
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Cornstarch dissolved in
2 tablespoons	30ml	Cold water
6		Lemon

Recipe Instructions

Dishes which require a long cooking period are particularly successful when prepared in a clay pot.

Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice.

Makes 4 servings.

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.

Source:
Mario Batali

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