3 lb Veal knuckles, cut into

           -11/2 inch pieces
    1/2 c  Flour

      1 ts Salt

           Freshly ground black pepper
      1 ts Oregano

      3 tb Finely chopped parsley

      2 ts Grated lemon rind

      2    Cloves garlic, finely

           -chopped
      2    Carrots, finely chopped

      2    Stalks celery, finely

           -chopped
      2 tb Tomato paste

      1 c  Dry white wine

      2 tb Oil

      1 tb Cornstarch dissolved in

      2 tb Cold water

      6 sl Lemon

  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.
  Posted by Stephen Ceideberg; November 9 1992.