MARINATED VEGETABLES ITALIAN

OSSO BUCO

MARINATED SALMON

Broccoli and cauliflower, broken in to    flowerets
4 carrots, sliced
2 stalks celery, cut into 2" pieces
1 green pepper, cut into 3/4 squares
1/2 lb. medium-size fresh mushrooms*
1 3-oz. jar pimento-stuffed olives
1 c. pitted ripe olives

MARINADE:
3/4 c. white wine vinegar
1/2 c. olive oil
1/4 c. water
2 Tbls. sugar
1 tsp. salt
1/2 tsp. oregano

Put all veggies in a 9x13 Pyrex dish.
Bring marinade ingredients to a boil and pour over veggies. 
Toss to coat.
Cover & chill at least 8 hours (longer is better). 
Stir a few times.
Drain and serve with toothpicks as appetizer,
or on lettuce leaves as a salad.

May add or substitute any favorite veggies (yellow squash, red pepper, zucchini, etc.

* Don't add the mushrooms until 2 hours before serving.

[2 generous servings]

1 Tbls. butter
1 finely chopped onion
¼ c. thinly sliced carrots
¼ c. chopped celery
1 minced garlic clove 

3 pounds veal shanks
Salt and pepper
Flour
¼ c. olive oil

2/3 c. white wine
½ c. beef stock
¼ tsp. Basil
¼ tsp. Thyme
2 peeled and seeded tomatoes, chopped
1 bay leaf

Cooked noodles (optional)

Melt butter in a small ovenproof casserole.  Add onions, carrots, celery and garlic, and sauté over medium heat for 10 minutes, stirring frequently.  Set aside.

Season veal shanks with salt and pepper and dust them with flour.  Heat oil in an 8-inch skillet and brown veal shanks evenly.  Add to casserole together with sautéed vegetables.

Preheat over to 350°.  Pour most of the oil from the skillet, ad wine and bring to a boil, stirring to loosen bits of meat left in the pan.  Boil until the wine is reduced by half.  Stir in the stock, basil, thyme, tomatoes and bay leaf.   Bring to a boil and pour over meat and vegetables.  Place casserole over direct heat and bring to a boil.  Cover and bake in oven for 1 ¼ hours – or until the meat is fork-tender, basting occasionally.  Discard bay leaf and serve the Osso Buco alone or over flat Italian noodles.

4 salmon steaks or filets

Mix all ingredients together and pour over fish.
Marinate 2 hours at room temperature, or 4-6 hours in refrigerator.

Drain, reserving marinade to baste fish.  Grill 8 minutes (or to taste) on each side, til done.