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Osso Buco: Preheat oven to 350F. Finely chop shallots and garlic. Finely slice whites only of leeks. Dice carrots. Chop canned tomatoes. To prepare osso buco: Dip shanks in flour until fully coated. In large skillet, over med-high heat, brown shanks in 1/2 of the olive oil, about 3 minutes per side, or until golden colour is achieved. Remove from skillet and set aside. Reduce heat to medium and add remaining olive oil. Add shallots, garlic and leeks and saute about 3 to 5 minutes, or until golden. Add wine and deglaze skillet. In large roasting pan, combine veal shanks, shallot mixture and all remaining ingredients except stock. Add enough stock to just cover shanks. Cover pan and cook in oven 1 1/2 to 2 hours, or until veal is tender, checking occasionally. Remove lid for last 1/2 hour to thicken sauce. If meat is tender, but sauce has not thickened slightly, remove veal from an until sauce has thickened. Couscous: Chop garlic and parsley. Dice peppers. In small saucepan, over high heat, bring chicken stock to a boil. Meanwhile, in large saucepan, over medium heat, saute garlic in 1 tb of the olive oil about 2 minutes, or until garlic turns golden. Add peppers, zest, slat and pepper. Add boiling chicken stock. Add couscous and stir. Remove from heat, and set aside, covered, about 5 minutes. Add the remaining olive oil and chopped parsley and fluff with fork. Note: Follow couscous package directions for quantity of liquid, as each brand may vary. Per serving: Cal 685/Pro 50g/Fat 26g/Carb 61g Source: Gusto! (Toronto Globe and Mail) Sams Notes: Begin checking at about 1 hour. Next time for couscous only add lemon and parsley. Posted to FOODWINE Digest 24 Dec 96 From: Rod Grant
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