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Catholic Recipe: Ragout of Veal


  • 3 pounds shinbone veal, cut in 1 /2-inch pieces
  • flour
  • 2 large onions, chopped
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 4 carrots, chopped
  • 1 stalk celery, chopped
  • 1 cup white wine
  • 2 tablespoons tomato paste
  • water to cover
  • salt, pepper to taste
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • finely chopped parsley
  • 1 garlic clove, chopped
  • grated rind of 1 lemon
  • Details

  • Serves: 4-6
  • Prep Time: 3 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Ossobuco al Pomidoro


Roll veal pieces in seasoned flour. Sauté onions in oil and hot butter in large skillet 10 minutes. Add carrots, celery, meat; brown. Pour in wine, tomato paste, enough water to cover. Add seasoning, herbs, garlic. Cover. Simmer for 3 hours, adding water if necessary. Before serving, remove meat from pan; keep warm. Puree gravy and vegetables in blender. Heat. Pour over meat on serving platter. Sprinkle with grated lemon rind. Yield, 4-6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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