Yield: 4 serving 8 cups cold water 3 lbs. beef shanks salt as needed 4 small boiling potatoes 4 whole fresh celery leaves 2 Tbsps. extra virgin olive oil 1 medium onion, cut into julienne strips 1 medium carrot, peeled, coarsely grated 1 medium green bell pepper, coarsely chopped 4 cloves garlic, finely chopped ½ tsp. dried oregano 12 oz. calabaza or butternut squash, cut into 2” pieces 2 small ears of corn, halved 4 oz. green beans, halved lengthwise 1⁄3 cup uncooked rice 4 tsps. fresh ...
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