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September 10, 2020
1 - 1.5 pounds beef shank or short ribs
1/2 pound of mushrooms (of your choice)
1/2 onion, sliced
2 small carrots, chopped
2 cloves garlic, minced
1 cup chicken broth (or red wine for authenticity)
1 cup tomato sauce
1/2 tsp salt
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 bay leaf
1. Season beef with salt and pepper on both sides. Heat a large pot over medium high heat, then heat oil. When hot, sear beef for 3 minutes on each side to brown, set aside.
2. Add onions and mushrooms to the pot and saute until onions are translucent. Add garlic and cook until fragrant, about 15 seconds. Add carrots, chicken broth (or wine), tomato sauce, salt, dried rosemary, dried thyme, and bay leaf.
3. Place beef back into the pot and bring to a boil. Reduce heat to low, cover, simmer for 4 - 5 hours. Season with salt and pepper to taste (if red wine was used, additional salt would be needed). Serve with rice or pasta.
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