Full Everyday Recipes

3 lb Veal knuckles, cut into

-11/2 inch pieces 1/2 c Flour

1 ts Salt

Freshly ground black pepper 1 ts 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.
Posted by
Stephen Ceideberg; November 9 1992.

2 Whole veal shanks

Flour 4 tb Butter

1 ts Salt

1/2 ts Pepper

1/2 c Celery; finely chopped

1/2 c Carrots; finely chopped

1 md Onion; finely chopped

1 Garlic clove; minced

1/2 c Mushrooms; minced

1/2 ts Sage, crumbled

1/2 ts Rosemary

1 lg Ripe tomato; peeled, seeded

- and chopped 2 c White wine

1 Lemon; rind grated

2 tb Parsley; chopped

1 Anchovy (optional); mashed

6 Servings of cooked rice

Cut two veal shanks into 2-inch pieces.
Roll shanks in flour and
saute in butter over high heat until brown on all sides.
Add salt,
pepper, celery, onion, carrots, mushrooms, tomato, sage, and
rosemary.
Reduce heat, cover and braise for 10 minutes.
Add white
wine.
Cover and gently simmer for 2 hours.
The liquid should barely
cover the meat.
Just before serving, stir in the gremolada.
This
consists of the grated lemon rind, parsley, anchovy, and garlic.
Serve with cooked rice.
Source: Bristol Farms Typos by: Karen
Mintzias