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Ingredients
- 2 pound boneless pork shoulder
- salt and pepper
- w T olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 1 carrot chopped
- 1 clove minced garlic
- 2 T tomato paste
- 2 T flour
- 1 cup red wine
- 1 1/2 cup beef stock
- parsley
- 2 bay leaves
Preparation
Step 1
heat oven to 325
cut shoulder in 4 chunks-pat dry and season with salt and pepper
heat oil in Dutch oven-working in batches brown meat on all sides until crust forms-transfer meat to plate
add onion, celery and carrot to pan-sweat 2 min
add garlic sweat 2 min
stir in paste and cook 3 min
sprinkle with flour and cook 2 min
whisk in wine and add pork back in
stir in beef stock, parsley and bay leaves
add water to top of pork-do not cover with water
cover pan and put in oven to braise for 3 hours
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