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| 3 x ca. 450 g | Veal knuckles, cut into 11/2 inch pieces |
| 1/2 Tasse | flour |
| 1 Teelöffel | salt |
| | black pepper freshly ground |
| 1 Teelöffel | oregano |
| 3 Esslöffel | parsley finely chopped |
| 2 Teelöffel | lemon rind grated |
| 2 | Cloves Garlic finely chopped |
| 2 | Carrots finely chopped |
| 2 | Stalks celery finely chopped |
| 2 Esslöffel | tomato paste |
| 1 Tasse | white wine dry |
| 2 Esslöffel | oil |
| 1 Esslöffel | Cornstarch dissolved in |
| 2 Esslöffel | water cold |
| 6 Scheibe | lemon |
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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.
From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.
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