Veal Osso Buco

INGREDIENTS:12 oz. veal shank
4 oz. veal stock, demi glace
1 pinch finely chopped rosemary
1 pinch chopped lemon rind
to taste, salt and pepper
1 cup red wine
1 oz. small chopped carrots
1 oz. small chopped celery
1 oz. small chopped white onion
1 pinch chopped parsley
2 oz. frozen peas
2 Tbsp. olive oilDIRECTIONS:In sautT pan, heat olive oil

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