Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        veal knuckles -- cut into
                        - 5 inch pieces
     1/2  cup           flour
   1      teaspoon      salt
                        freshly ground black pepper
   1      teaspoon      oregano
   3      tablespoons   finely chopped parsley
   2      teaspoons     grated lemon rind
   2      cloves        garlic -- finely
   2                    carrots -- finely chopped
   2      stalks        celery -- finely
   2      tablespoons   tomato paste
   1      cup           dry white wine
   2      tablespoons   oil
   1      tablespoon    cornstarch dissolved in
   2      tablespoons   cold water
   6      slices        lemon

Preparation:

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. Makes 4 servings. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.