| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Umbrian, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Knuckle/shin of beef |
| 3 |
lg |
Carrots; peeled and roughly |
|
|
; chopped |
| 3 |
lg |
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.
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