SC - Hulwa

[Phil & Susan Troy]

Osso Bucco alla Romana
[no, it is not from apicius...lol]
4 center cut beef shanks, 8 oz each
flour, salt, pepper
4 tbsp olive oil

flour, salt and pepper beef shanks on both sides, patting to make the flour
stick. Saute on medium in the olive oil for 5 minutes on each side. Set aside in
a casserole dish.

1 med green pepper, cut into 1/2 inch strips
1 med red pepper, cut into 1/2 inch strips
2 med peeled onions
1 tsp minced garlic
1 tsp oregano
1 tsp dried mustard
1 1/2 tsp basil
1 16 oz can of tomatos
1 box fettucini, cooked and drained

In the same pan saute peppers onions, garlic, oregano, mustard and basil. When
they are tender add tomatoes. Bring to a boil and pour over the beef in the
casserole dish.

Cover the casserole and bake at 350 degrees fahrenheit for 2 1/2 hours, the meat
will fall from the bones when done. Serve with the fettucini.

from 'cheap thrills cuisine' by Lombardo and Bui, Washington Post Writers Group,
'94


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