Osso Buco

1. 1

   In a shallow dish, combine the flour and pepper.

2. 2

   Coat the veal with the flour mixture.

3. 3

   In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side.

4. 4

   Add the onion soup, potatoes, carrots, tomato, wine, 1/2 cup water, the lemon juice, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally.

5. 5

   In a small bowl, combine the cornstarch and remaining 2 tablespoons water and stir into the pot until the sauce has thickened.

No additional tips available.