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Mr. Food's Osso Buco 12/5/95
- Course: Main Dish
Main Ingredient:
potatoes and carrots
Ingredients:
1/4 c all-purpose flour
1/4 ts black pepper
3 TB vegetable oil
3 lb veal shank-cut crosswise 2"
1 cn onion soup, condensed
1 medium-sized tomato chopped
1 c dry white wine
1/2 c + 2T water divided
2 TB lemon juice
1 TB fresh parsley chopped
1/2 ts garlic powder
3 TB cornstarch
2 cn potatoes (whole) drained
1 can(14.5oz) carrots
1/4 ts black pepper
3 TB vegetable oil
3 lb veal shank-cut crosswise 2"
1 cn onion soup, condensed
1 medium-sized tomato chopped
1 c dry white wine
1/2 c + 2T water divided
2 TB lemon juice
1 TB fresh parsley chopped
1/2 ts garlic powder
3 TB cornstarch
2 cn potatoes (whole) drained
1 can(14.5oz) carrots
Cooking Instructions:
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, 1/2 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.
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