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Ingredients

• 6 medium carrots, peeled
• 3 medium parsnips, peeled
• 3 celery stalks
• 6 pounds beef short ribs*, large pieces of fat trimmed
• About 1 tsp. salt, divided
• About 1 tsp. freshly ground black pepper, divided
• 1 tablespoon olive oil
• 2 large onions, finely chopped
• About 1/2 cup chopped flat-leaf parsley, divided, plus sprigs for garnish
• 3 cups dry red wine
• 2 cups canned crushed tomatoes, preferably fire-roasted
• 1 head garlic, cloves separated and peeled
• 6 sprigs fresh rosemary, each 6 in. long
• 3 tablespoons fresh lemon juice
• 3 pounds baby artichokes

Description

Time: 4 1/2 Hours. A Deeply Flavorful Send-off To Winter—with Lots Of Spring Vegetables Thrown In.

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