Ossi Bucchi Recipe

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.