Wine-braised Short Ribs With Parsnips, Carrots And Artichokes


    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


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