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Ossi Bucchi Recipe | |
Italian Veal | |
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Ingredients:
4 lbs. meaty veal knuckles, sawed into 3 inch pieces1/4 c. flour 2 tbsp olive oil 2 tbsp butter 1/2 tsp fresh ground black pepper 1/4 tsp rosemary 3/4 c. chopped onion 1/4 c. grated carrots 1 stalk celery, chopped 1 c. dry white wine 1 tbsp tomato paste 1/2 c. water 2 tbsp grated lemon rind 1 clove garlic, minced 2 tbsp minced fresh parsley
Directions:
Roll the knuckles lightly in the flour. Heat the oil and butter in a Dutch oven or heavy saucepan over medium heat and brown the knuckles on all sides. Sprinkle with the salt, pepper and rosemary. Add the onions, carrots and celery. Cook 5 minutes. Add the wine, tomato paste and water. Cover and cook over low heat 2 hours or till tender. Add small amounts of boiling water from time to time, if necessary. Mix together the lemon rine, garlic and parsley; stir into the gravy. Cook 5 minutes longer.Serves 4 to 6.
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