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Ossobuco

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Recipe Ingredients

4 osso buco ( veal knuckle ), salt & pepper, 2 tbsp flour, 2 tbsp cleared butter, 2 carrots, 2 onions, 1/4 celery, 2 tbsp garlic, 2 tomato, 3 cups red wine, 2 cups meat bouillon, parsly, cest of lime ( not the bitter white part )

Cooking Procedures

Salt & pepper meat add flour, fry for a few seconds on both sides in butter on high heat and set aside, Dice all vegetables (exept tomatoe) and saute for a 1 minute, add meat again and wine, add tomatoes and bouillon and roast in oven at 375F for 1 1/2 hour. Add parsly & ceste 5 min befor finishing.

Notes and tips:

Serve with pasta or polenta 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

e stove and stir until the vegetables become hot. Partially cover the saucepan and cook slowly for half an hour, stirring the contents frequently until the fat begins to separate from the vegetables. Drain and save the fat for future use. Add the vegetables to the dish they are to flavor. Chicken fat is excellent as a butter substitute in both meat and cream soups. Oleomargarine is also good. ITALIAN SOUP 4 tblsp. olive oil. 2 turnips. 3 tblsp. barley flour. 2 carrots. 1/2 qts. boi

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