The Red Hot Chili Paper

Send us some "foodback"

Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Steak Tartare
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Osso Bucco


      6 pieces Osso Bucco (Veal Shins)
      Salt And Pepper
      Flour -- for dredging
      4 tablespoons Butter
      2 tablespoons Olive Oil
      1 clove Garlic -- crushed
      1 Onion -- chopped
      2 stalks Celery -- chopped
      2 Carrots -- chopped
      1/2 cup White Wine
      1 can Tomatoes (16 Oz)


    Preheat oven to 350o
    Sprinkle the osso bucco with salt & pepper and dredge in the flour.
    In a casserole large enough to hold the pieces in one layer, heat the butter and the oil.  Add the garlic clove and toss until it is brown. Add the veal pieces and brown them on  both sides. (or alternately you can heat and braise the pieces in a frypan and then  transfer them to a baking dish.
    Add the onion, carrots, and celery. Pour the wine over the veal. Squish the tomatoes  through your fingers and add them to the dish. Pour the juice from the tomatoes over the  top, making sure everything is covered with liquid.
    Cover the casserole or if you are using a baking dish cover tightly with a piece of  aluminum foil.
    Let the veal bake for about 1-1/2 hours - checking occasionally making sure that the  liquid is not boiled away. If you need to add liquid either add some tomato juice or  water.
    The veal is done when it almost falls off the bone.
    Serve immediately.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the