Recipes by Juliet Mills: Osso Bucco; Oxtail Stew

Juliet Mills' Osso Bucco

3 lbs. veal knuckles sawed into 2-inch pieces
4 tbsps. Spanish olive oil
2 cups beef bouillon
1 can (14-oz.) plum tomatoes with liquid
1/2 cup white wine
1/2 tbsp. lemon zest slivers
1 clove garlic, crushed
1/4 cup fresh parsley, chopped
1 tsp. basil leaves
1/2 tsp. oregano leaves
1 cup sliced mushrooms
1 cup sliced carrots
1 cup sliced celery
Hot cooked parslied rice

Cook veal in olive oil in large skillet until well-browned. Add bouillon, tomatoes, wine, lemon zest slivers and garlic; mix well. Stir in parsley, basil and oregano. Bring to boil, reduce heat. Cover and simmer about 1 1/2 hours (or until veal is tender). Add mushrooms, carrots and celery. Cook until vegetables are tender (about 15 minutes). Serve with parslied rice or risotto Milanese. Serves 6.

Juliet Mills' Oxtail Stew

2 lbs. oxtails
1 lb. stewing beef, cut in cubes
2 tbsps. Spanish olive oil
1 cup water
1 can (14-oz.) plum tomatoes with liquid
1 stalk celery, sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
2 whole bay leaves
2 onions, peeled
2 whole carrots, scraped
1/2 lb. fresh mushrooms, cut in halves
1 cup peas
4 cups hot cooked rice

Cook oxtails and beef cubes in olive oil until well-browned. Add water, tomatoes, celery, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 2 hours. Add carrots and onions, cover and simmer 30 minutes longer. Add mushrooms, cook 30 minutes; stir in peas and cook until peas are just tender (about 10-15 minutes). Serve over hotcooked rice. Makes eight servings.