Braised Beef Short Ribs and Veal Shanks
4 beef short ribs
2 veal shanks
2 tablespoons olive oil
3 carrots, bite-sized pieces
3 celery stalks, diced
leeks (1 stalk), diced
1 sweet yellow onion, diced
1 bottle red wine (the better the wine, the better the broth...)
2 cups beef broth
salt and pepper, to taste
1 tablespoon Italian seasoning
1 tablespoon tarragon
1 32-ounce can of crushed tomatoes
Heat one tablespoon olive oil in the dutch oven on medium heat. Sear the meat for 2 minutes each side. Remove meat from dutch oven and set aside. Add another tablespoon of olive oil to dutch oven, and cook carrots, celery, leeks and onion until softened, about 7-10 minutes.
Nestle the meat down in the vegetables, so that the meat is resting on the bottom of the dutch oven. Pour 1/2 of the bottle of red wine and all of the beef broth into the dutch oven.
Cover and cook for one hour, on medium low heat. After an hour, add the salt, pepper, Italian seasoning, tarragon, tomatoes, and the remainder of the wine. Simmer on low for 4-5 hours, until meat is very tender.
Remove meat and bones and half of the vegetables from the dutch oven and set aside. Using an immersion blender, blend the remainder of the vegetables and cooking liquid in the dutch oven; turn the heat up to medium high and reduce liquid until thick, about 5-10 minutes.
Arrange meat and vegetables on a serving dish, and top with the reduced broth.
Original Blog Post: Braising with Le Creuset