Beef And Veal Stew In Pumpkins

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2 meaty pieces of veal shank (1 pound each)

2 pounds of beef brisket, cut across the grain into 2 pieces

6 cups chicken stock or canned low-sodium broth

2 bay leaves

2 parsley sprigs

2 thyme sprigs

Salt and freshly ground black pepper

Two 5-pound pumpkins or 3 large acorn squash

2 tablespoons unsalted butter

1/2 cup milk

2 tablespoons olive oil

4 ounces thinly sliced pancetta, coarsely chopped

2 scallions, thinly sliced

3 ears of corn, shucked and cut into 1 1/2-inch rounds

3 medium onions, thinly sliced

1 red bell pepper, cut into 1/2-inch dice

1 teaspoon crushed red pepper

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