Osso Buco with Lemon Couscous
| Yield: | 1 Servings |
| Categories: |
| OSSO BUCO | ||
| 4 | lb | Veal shanks (2" high) |
| Flour | ||
| 1/3 | c | Olive oil |
| 6 | lg | Shallots |
| 8 | lg | Garlic cloves |
| 4 | Leeks whites only | |
| 2 | c | Dry white wine |
| 1/3 | c | Tomato paste |
| 4 | lg | Carrots |
| 2 | Lemons , zest of | |
| 3 | Bay leaves | |
| 1 | c | Canned plum tomatoes |
| 12 | Whole sprigs fresh thyme | |
| 4 | Sprigs fresh marjoram | |
| 2 | c | Veal stock |
| Salt | ||
| Fresh ground pepper | ||
| COUSCOUS | ||
| 2 1/4 | c | Chicken stock |
| 1 | Clove garlic | |
| 3 | tb | Olive oil |
| 1 | Red pepper | |
| 1 | Yellow pepper | |
| 2 | Lemons , zest of | |
| Salt | ||
| Pepper | ||
| 2 | c | Couscous |
| 1/4 | c | Fresh parsley |
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