Mr. food's osso buco

Yield: 5 Servings

Measure Ingredient
¼ cup All-purpose flour
¼ teaspoon Black pepper
3 tablespoons Vegetable oil
3 pounds Veal shanks, cut crosswise about 2 inches thick
10¾ ounce Condensed onion soup
1 medium Tomato, chopped
1 cup Dry white wine
½ cup Water, divided
2 tablespoons Water, divided
2 tablespoons Lemon juice
1 tablespoon Chopped fresh parsley
½ teaspoon Garlic powder
3 tablespoons Cornstarch
29 ounces Whole potatoes, drained
14½ ounce Diced carrots, 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 Note: Osso Buco is normally served over cooked rice or pasta, but because this version has potatoes and carrots, you've got an easy one-pot meal.

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