Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Veal knuckles, cut into
-11/2 inch pieces
1/2 c Flour
1 t Salt
Freshly ground black pepper
1 t Oregano
3 tb Finely chopped parsley
2 ts Grated lemon rind
2 Cloves garlic, finely
-chopped
2 Carrots, finely chopped
2 Stalks celery, finely
-chopped
2 tb Tomato paste
1 c Dry white wine
2 tb Oil
1 tb Cornstarch dissolved in
2 tb Cold water
6 sl Lemon
Dishes which require a long cooking period are
particularly successful when prepared in a clay pot.
Soak the pot in water for 10 minutes. Dredge the veal
in flour combined with salt, pepper, oregano, parsley
and lemon rind. Place the veal in the pot and add the
garlic, carrots, celery, tomato paste, wine and oil.
Cover and place in a cold oven. Adjust the heat to
450F and cook for 1 1/2 hours. Combine the cornstarch
with water and stir into the pot juices. Return to the
oven, uncovered, and continue cooking for 10 minutes
until the juices have thickened. Garnish with lemon
slices and serve with rice.
Makes 4 servings.
From "Cooking in Clay" by Irena Chalmers, Potpourri
Press, Greensboro N.C., 1974.
