Ingredients

For Lardoons: Pinch of coarse salt 2 cloves garlic 2 tablespoons chopped fresh flat-leaf (Italian) parsley 1 piece pork back fat, 1/4 lb, cut into lardoons For Beef: 4 lb boneless beef shank, cut into 3 oz pieces 2 tablespoons olive oil 3 cups dry red wine For Pork: 1 pig's foot (trotter), about 1 lb, split in half lengthwise 1/4 lb pork rind 1 slice lean salt pork (green bacon), about 5 oz, cut crosswise into sections 1/2 in wide 2 carrots, peeled and chopped 2 onions, chopped 3 cloves garlic, chopped 1 oz dried cepes (porcini mushrooms), soaked in cold water to cover for 30 minutes, drained, stem ends trimmed and finely chopped 1 lb tomatoes, peeled, seeded and coarsely chopped 2/3 cup black olives, pitted salt Large bouquet garni, including  a strip of dried orange peel 1/2 cup cognac broth or water, plus any leftover roasting juices For Pasta: 1 lb macaroni

Description

Provencal Daube, Recipe

View Full Recipe