Ingredients
- 3 medium carrots peeled
2 medium parsnips peeled
2 stalks celery
1 pounds boneless beef short ribs with fat trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 tablespoon olive oil
1 large onions finely chopped
1/8 cup flat-leaf parsley chopped
1 cups dry red wine
7 ounces canned crushed tomatoes preferably fire-roasted
4 cloves garlic
1 1/2 sprigs fresh rosemary (1 sprig=6 inches)
3/4 tablespoons fresh lemon juice
1 pound baby artichokes
Description
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