3 lb veal knuckles, cut into 11/2 inch p; ieces
1/2 cup flour
1 teaspoon salt
1 freshly ground black pepper
1 teaspoon oregano
3 tablespoon finely chopped parsley
2 teaspoon grated lemon rind
2 cloves garlic, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 tablespoon tomato paste
1 cup dry white wine
2 tablespoon oil
1 tablespoon cornstarch dissolved in
2 tablespoon cold water
6 slice lemon
Dishes which require a long cooking period are particularly successful when prepared in a clay pot.
Soak the pot in water for 10 minutes. 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 450F 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.
Makes 4 servings.
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