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Ossi Bucchi




Source of Recipe


Internet


List of Ingredients




4 lbs. meaty veal knuckles, sawed into 3 inch pieces
1/4 c. flour
2 tbsp olive oil
2 tbsp butter
1/2 tsp fresh ground black pepper
1/4 tsp rosemary
3/4 c. chopped onion
1/4 c. grated carrots
1 stalk celery, chopped
1 c. dry white wine
1 tbsp tomato paste
1/2 c. water
2 tbsp grated lemon rind
1 clove garlic, minced
2 tbsp minced fresh parsley


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.

Serves 4 to 6.