From: Chef Alexandra Guarnaschelli, Butter, NYC. Yield: 12 servings. 4 1/2 lb. veal shoulder center roast from shoulder clod POTATO GREEN BEAN SALAD: 36 slices (4 lb.) Idaho® russet potatoes, scrubbed, skin-on, sliced 1/2" thick 1/4 cup olive oil as needed, salt and pepper 6 cups haricots verts, trimmed, halved 1/4 cup white wine vinegar 1/4 cup chopped fresh parsley 1 tsp. grainy, Dijon-style mustard 3/4 cup extra virgin olive oil RED PEPPER COULIS: 1 cup chopped onion 2 Tbsp. minced ...

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