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Ossobuco – Country Living

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CATEGORY CUISINE TAG YIELD
Meats Main dish, Meats 6 Servings

INGREDIENTS

2 tb Olive oil
6 2-inch-thick slices veal shank; tied with string around middle
24 Cloves garlic
4 md White onions; coarsely chopped
1 Sweet green pepper; coarsely chopped
2 cn (28-oz) whole tomatoes
1 c Dry white wine
2 ts Salt
1 ts Dried marjoram leaves
Gremolata; (opt., recipe follows)

INSTRUCTIONS

1. In 8-quart saucepot, heat 1 T olive oil. Add 3 veal slices and brown
well on each side-about 3 minutes. Transfer veal to large bowl. Repeat to
brown remaining veal in pan drippings and set aside.
2. Add remaining oil, the garlic, onions, and green pepper to pot; saute 5
minutes. Stir in tomatoes with their liquid, the wine, salt, and marjoram.
Return veal and any accumulated juices to pot. Heat mixture to boiling over
medium-high heat. Reduce heat to low, cover, and simmer veal mixture 1 1/2
to 2 hours or until meat is tender.
3. When meat is almost tender, prepare Gremolata, if desired. With slotted
spoon, transfer veal slices to large serving dish; remove strings from
veal. Spoon sauce from pot over veal. Sprinkle with Gremolata, if desired,
and serve.
Gremolata: In small bowl, combine 1/4 C finely chopped fresh parsley
leaves, 2 t grated lemon rind, and 2 cloves garlic, finely chopped.
Nutritional information per serving without Gremolata-protein: 82 grams;
fat: 22 grams; carbohydrate: 25 grams; fiber: 5 grants, sodium: 1,451
milligrams cholesterol: 408 milligrams calories: 659.
Country Living/March/93
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

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