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Catholic Recipe: Braised Veal Knuckle

    INGREDIENTS

  • 3 pounds veal shin
  • 1/4 cup seasoned flour (salt and pepper added)
  • 2 Tablespoons butter or margarine
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon oregano
  • 1 large onion, chopped
  • 1 cup dry white wine
  • 1/2 cup water
  • 1/2 garlic clove, minced
  • 1/4 cup minced parsley
  • 2 Tablespoons grated lemon peel
  • 1 anchovy, minced
  • Details

  • Serves: 6
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Italy

Also Called: Osso Buco

The Church of Santa Susanna, the American national church in Rome, is administered by the Paulist Fathers of the United States. In the kitchen of this establishment, Italian recipes are the rule, rather than American dishes. Here are some favorites, adapted for preparation in your own kitchen, translated from grams, large spoonfuls, handfuls, kilos, and so on.

DIRECTIONS

Select veal shins well covered with meat, and have meat dealer saw them in 2-inch pieces. Dust with seasoned flour. Brown on all sides in butter or margarine and oil. Sprinkle with salt, pepper, and oregano. Add onion. Add wine, and simmer until evaporated. Add water; cover; simmer 2 hours, adding a little boiling water from time to time as needed. Combine garlic, parsley, lemon peel, and anchovy; stir into gravy. Cook 5 minutes longer. Serve with whipped potatoes or rice. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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