Mr food's osso buco 12/5/95
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| ¼ | teaspoon | Black pepper |
| 3 | tablespoons | Vegetable oil |
| 3 | pounds | Veal shank -- cut crosswise |
| 1 | can | Onion soup, condensed |
| 1 | Medium-sized tomato -- | |
| Chopped | ||
| 1 | cup | Dry white wine |
| ½ | cup | + 2T |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Fresh parsley -- chopped |
| ½ | teaspoon | Garlic powder |
| 3 | tablespoons | Cornstarch |
| 2 | cans | Potatoes -- (whole); |
| Drained | ||
| 1 | Can(14 5oz) | |
| Water -- divided | ||
| Carrots -- diced/drained | ||
Directions
2 "
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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