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New York City Chefs Daily Recipe for 2/26/2001 Recipe for Light Osso Buco
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Chef's Daily Recipe for 2/26/2001 - Recipe for Light Osso Buco
"Light Osso Buco"

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1 teaspoon oil
1 veal shank, about 2 1/2 pounds
1/2 cup red wine
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced parsnip
1/4 teaspoon ground black pepper
2 cloves garlic, minced
2 cups chicken or beef stock
2 tablespoons tomato paste
3 boiling potatoes, quartered
8 ounces green beans, cut into 1 inch lengths
2 small yellow squash cut diagonally into 1/4 inch slices
1/3 cup pressed fresh parsley
1 teaspoon grated lemon rind

Coat the bottom of a Dutch oven with the oil.  Over medium heat, brown the veal for about 5 minutes per side.  Transfer the veal to a plate and set it aside.  Add the wine to the pan.  Bring to a boil and use a wooden spoon to scrape up any browned bits from the bottom of the pan.  Add the onion, carrots, celery and parsnips.  Boil gently until the wine is reduced by half, about 5 minutes.  Stir in the pepper and half of the garlic.  Return the veal and any juices on the plate to the saucepan.  Arrange the veal in a single layer.  In a medium bowl, whisk together the stock and tomato paste.  Pour over the veal.  Cover and simmer until very tender, about 1 1/4 hours.  Transfer the veal to a serving platter, cover with foil and keep warm.  Set a strainer over a large bowl.  Pour the cooked vegetables into it, reserving the liquid. Transfer the vegetables to a blender.  Measure out 1 1/2 cups of the liquid and add to the blender.  Puree, transfer to a 1 quart saucepan and keep warm over low heat.  Steam the potatoes, green beans and squash until crisp tender, about 5 minutes.  Place the parsley, lemon rind and remaining garlic on a cutting board and chop finely. To serve, arrange the steamed vegetables around the veal shanks. Pour the sauce over the veal.  Sprinkle the meat and vegetables with the parsley mixture.

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