Ingredients
- 2 meaty pieces of veal shank (1 pound each)
- 2 pounds of beef brisket, cut across the grain into 2 pieces
- 6 cups chicken stock or canned low-sodium broth
- 2 bay leaves
- 2 parsley sprigs
- 2 thyme sprigs
- Salt and freshly ground black pepper
- Two 5-pound pumpkins or 3 large acorn squash
- 2 tablespoons unsalted butter
- 1/2 cup milk
- 2 tablespoons olive oil
- 4 ounces thinly sliced pancetta, coarsely chopped
- 2 scallions, thinly sliced
- 3 ears of corn, shucked and cut into 1 1/2-inch rounds
- 3 medium onions, thinly sliced
- 1 red bell pepper, cut into 1/2-inch dice
- 1 teaspoon crushed red pepper
Description
Food & Wine
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