---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mr. Food's Osso Buco 12/5/95
 Categories: Stews, Main dish
      Yield: 4 Servings
 
      1/4 c  All-purpose flour
      1/4 ts Black pepper
        3 tb Vegetable oil
        3 lb Veal shank-cut crosswise 2"
        1    Can condensed onion soup
        1 md Tomato; chopped
        1 c  Dry white wine
      1/2 c  Water; +2 tb, divided
        2 tb Lemon juice
        1 tb Fresh parsley; chopped
      1/2 ts Garlic powder
        3 tb Corn starch
        2    Cans whole potatoes; drained
   14 1/2 oz Can diced carrots; drained
  
  In a shallow dish, combine the flour and pepper. Coat the shanks
  with the flour mixture. In a soup pot, heat the oil over
  medium-high heat and brown the shanks, about 5 minutes per side.
  Add the soup, tomato, wine, 1/2 cup water, lemon juice, parsley,
  and garlic powder; reduce the heat to low, cover, and simmer for
  2 hours or until tender, stirring occasionally. In a small bowl,
  combine the corn starch and 2 tb water and stir into the pot until
  the liquid thickens. Add the potatoes and carrots and simmer for 10
  to 15 minutes more until heated through.
  
  Yield: 4 Servings
  
  Recipe FROM: WKBWTV
 
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