Osso Bucco

Yields:	10 servings
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3	pounds	veal knuckle	cut into 1 1/2 inch pieces
1/2	cup	flour, all-purpose
1	teaspoon	salt
1	x	black pepper	freshly ground
1	teaspoon	oregano
3	tablespoons	parsley leaves	finely chopped
2	teaspoons	lemon zest	grated
2	each	garlic cloves	finely chopped
2	each	carrots	finely chopped
2	each	celery stalks	finely chopped
2	tablespoons	tomato paste
1	cup	white wine	dry
2	tablespoons	vegetable oil
1	tablespoon	cornstarch	dissolved in 2 tablespoons cold water
6	slices	lemon

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 450 degrees F 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.

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Meatloaf mixture is great, but my vegetables were so so and I prefer more vegetables and less meat. Would be great for meat lovers.

Reviewed by ivy 310