Country of origin: Uruguay

 • water
• 4 pounds osso buco (veal shanks), cut into six pieces
• 6 carrots, peeled
• 1 onion
• 1 pound green beans
• 6 ears of sweet corn, husked
• 1 squash (medium size), cut into 6 pieces, unpeeled
• 1 cup chopped celery 6 white potatoes, peeled
• 6 zucchini
• 1 bunch parsley
• 4 teaspoons salt

Fill a large saucepan with water and bring it to a boil. Add all ingredients to boiling water in the following order: the meat, then carrots, onion, green beans, corn, squash, and celery. Then add potatoes, zucchini, and corn. Add parsley and salt to season the stew. Cover and simmer for 30 minutes, or until potatoes are tender. Drain off most of the liquid. Serve the meat and vegetable in bowls with a little of the broth. Mustard, mayonnaise, tomato, onion, or pepper sauce may be served as
accompaniments. Recipe courtesy of the Embassy of Uruguay.