Mr. Food's Osso Buco 12/5/95
1/4 c all-purpose flour 1/4 ts black pepper 3 TB vegetable oil 3 lb veal shank-cut crosswise 2" 1 cn onion soup, condensed 1 medium-sized tomato -- : chopped 1 c dry white wine
Ingredients
- 1/4cup all-purpose flour
- 1/4tsp black pepper
- 3tbsp vegetable oil
- 3lbveal shank-cut crosswise 2"
- 1can onion soup, condensed
- 1medium-sized tomato
- 1/2cup + 2t water -- divided
- 2tbsp lemon juice
Directions
- 1
1/4 c all-purpose flour 1/4 ts black pepper 3 TB vegetable oil 3 lb veal shank-cut crosswise 2" 1 cn onion soup, condensed 1 medium-sized to
- 2
drained 1 can(14.5oz) carrots : -- diced/drained In a shallow dish, combine the flour and pepper
- 3
Coat the shanks with the flour mixture
- 4
In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side
- 5
Add the soup, tomato, wine, 1/2 cup water, lemon juice, parsely, and garlic powder
- 6
reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally
- 7
In a small bowl, combine the cornstarch and 2 tablespoons water and stir into the pot until the liquid thickens
- 8
Add the potatoes and carrots and simmer for 10-15 minutes more until heated through