Recipe Categories
Meat 
Beef Wine

Lynn's  Knuckles Red Wine

1 lrg Knuckle/shin of beef
3 lrg Carrots, peeled and roughly chopped
3 lrg Onions, peeled and roughly chopped
4 x Bulbs garlic, cut in half horizontally
4 stk celery, chopped roughly
1/4 lb Pancetta, cubed
3 sprg fresh rosemary
3 x Bay leaves
2 bot good red wine
1/4 pt Beef stock
    Olive oil

 Method :
Heat enough olive oil in a wide based pan to cover the base, add the knuckle of beef. Keep turning the beef for 5-10 minutes to seal in the juices. When it is golden all over, remove the beef from the pan. Keep the pan with the beef juices and the olive oil on a high heat and add the chopped vegetables, pancetta and fresh herbs.
Sweat these off and then return the beef to the pan. Now pour both bottles of red wine in to the pan and all over the meat. Cover and place in a medium oven for between 5-6 hours to cook slowly.