Slowly Cooked Short Ribs With French Lentils, Speck, And Portobello Mushrooms Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Flour, to dust the meat

1 quart veal stock (chicken stock may be substituted)

Lentils, recipe follows

Salt and pepper

1 carrot peeled and chopped into 1 inch pieces

2 portobello mushrooms

1/2 cup speck, cut into brunoise

1 garlic head, halved lengthwise

1 teaspoon thyme leaves

1 Roma tomato, quartered

1/4 cup vegetable oil, plus 1/4 cup

2 cups cabernet sauvignon (Recommended: Plumpjack)

1 sprig thyme

1/2 cup chopped parsley

2 bay leaves

4 (3 by 2-inch) trimmed beef short ribs

Portobello Mushrooms, recipe follows

1 celery stalk cut into 1 inch pieces

1 yellow onion, peeled and cut into 1 inch pieces

Extra-virgin olive oil

1 tablespoon extra-virgin olive oil

1 stalk celery, peeled

1 teaspoon red wine vinegar

1 tablespoon Dijon mustard

1 pound De Puy lentils

1 carrot, peeled

1 leek, white part only

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