| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Kitchen, Umbrian |
1 |
Servings |
INGREDIENTS
| 1 |
|
Knuckle/shin of beef |
| 3 |
|
Carrots, peeled and roughly |
|
|
chopped |
| 3 |
|
Onions, peeled and roughly |
|
|
chopped |
| 4 |
|
Bulbs garlic, cut in half |
|
|
horizontally |
| 4 |
|
Sticks celery, chopped |
|
|
roughly |
| 1/4 |
lb |
Pancetta, cubed |
| 3 |
|
Sprigs fresh rosemary |
| 3 |
|
Bay leaves |
| 2 |
|
Bottles good red wine |
| 1/4 |
pt |
Beef stock |
|
|
Olive oil |
INSTRUCTIONS
Heat enough olive oil in a wide based pan to cover the base, add the
knuckle of beef. Keep turning the beef for 5-10 minutes to seal in the
juices. When it is golden all over, remove the beef from the pan. Keep
the pan with the beef juices and the olive oil on a high heat and add
the chopped vegetables, pancetta and fresh herbs. Sweat these off and
then return the beef to the pan. Now pour both bottles of red wine in
to the pan and all over the meat. Cover and place in a medium oven for
between 5-6 hours to cook slowly. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”