Short Ribs With Mushrooms And Spring Vegetables

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One 750-milliliter bottle dry red wine

1 medium leek, white and pale green parts only, coarsely chopped

1 small onion, coarsely chopped

2 carrots, coarsely chopped

3 garlic cloves, smashed

10 parsley sprigs

2 thyme sprigs

2 bay leaves

8 beef short ribs on the bone (about 1/2 pound each) excess fat trimmed

2 tablespoons vegetable oil

Salt and freshly ground black pepper

All-purpose flour, for dusting

2 cups chicken stock or low-sodium broth

2 cups beef stock or low-sodium broth

1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick

2 large shallots, thinly sliced

2 teaspoons thyme leaves

1 garlic clove, minced

1/2 cup dry red wine

2 tablespoons chopped flat-leaf parsley, plus more for garnish

20 red pearl onions

4 medium turnips, cut into wedges

2 medium carrots, cut into 2-inch sticks

12 fingerling potatoes, scrubbed

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