Categories: Meats 
      Yield: 4 servings 
  
      1    Onion,cubed finely 
      2    Galic Cloves,chopped 
      3 oz Carotts,cubed small 
      3 oz Celery,cubed small 
      2 oz Leek,cubed small 
      4 sl Calfs feet 
           Salt 
           Pepper 
           Flour 
      2 oz Butter 
      1 tb Tomatoe Puree 
      1 c  Wine ,red 
      1 c  Wine,white 
      2    Tomatoes,chopped 
  1 1/4 c  Meat Broth,as needed 
    1/2    Lemon,peel grated 
    1/2 ts Caraway Seeds,chopped 
      2 tb Parsley,chopped 
      2    Garlic cloves,pressed 
  
  1.Season the calfsfeet, put in the flour and coat on both sides real good. 
  2.Heat the butter and fry calfs feet brown on both sides. 3.Add the onion 
  and one garlic clove and saute a minute. 4.Add the tomato paste and the 
  wines and simmer to reduce some. 5.Add the tomatoes;fill up with broth and 
  cover and simmer for 1 1/2 hours. 6.Add the grated lemon peel,caraway 
  seeds,parsley and the rest of the garlic after 1 hour cooking time. 7. 
  Serve with the saffron Risotto 
   
  By Peter P. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993 
   
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120