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Ingredientes
- 1 lrg Knuckle/shin of beef
- 3 lrg Carrots, peeled and roughly minced
- 3 lrg Onions, peeled and roughly minced
- 4 x Bulbs garlic, cut in half horizontally
- 4 stk celery, minced roughly
- 1/4 lb Pancetta, cubed
- 3 sprg fresh rosemary
- 3 x Bay leaves
- 2 bot good red wine
- 1/4 pt Beef stock Extra virgin olive oil
Direcciones
- Heat sufficient extra virgin olive oil in a wide based pan to cover the base, add in the knuckle of beef. Keep turning the beef for 5-10 min to seal in the juices. When it is golden brown all over, remove the beef from the pan. Keep the pan with the beef juices and the extra virgin olive oil on a high heat and add in the minced 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 hrs to cook slowly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1864g | |
| Calories 1233 | |
| Calories from Fat 96 | 8% |
| Total Fat 10.78g | 13% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 2292mg | 96% |
| Potassium 3246mg | 93% |
| Total Carbs 91.79g | 24% |
| Dietary Fiber 18.8g | 63% |
| Sugars 34.36g | 23% |
| Protein 33.1g | 53% |
