Four Bones in One Pot

Name: Four Bones in One Pot
Ingredients: 1 bottle (750 ml) Shiraz or other hearty dry red wine; 1 bottle (750 ml) Shiraz or other hearty dry red wine; 1 large beef cross-cut shank piece, 1½ to 1¾ pounds (675 to 800 g); 1 slab short ribs, 1½ to 1¾ pounds (675 to 800 g); 4 large pieces oxtail, trimmed; 5 medium onions, sliced; 5 carrots, peeled and cut into ¼-inch (5-mm) slices; 1 celery stalk, sliced; 2 garlic cloves, halved; 3 thyme sprigs; 2 bay leaves; ½ teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 4 marrow bones; 1 cup (250 ml) Brown Stock; 2 tablespoons tomato paste; 4 whole medium portobello mushrooms; Fleur de sel

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Sometimes we forget how good food can be. This recipe has vegetables and three different cuts of meat all in one pot, plus there is the added bonus of the creamy rich marrow bones. Delicious. Perfect. All you need is a bottle of good wine and some bread to sop up the sauce. Plan ahead because the meat is marinated overnight before it is cooked, then the dish is refrigerated overnight so all the fat can be removed and the flavors can blend.

Ingredients

Main course
Gluten-free

Ingredients

Method