5 carrots (4 chopped, 1 halved lengthwise)
4 parsnips, chopped
2 red onions, chopped
4 beets, chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed
1 pinch sea salt and freshly ground black pepper
3 (1-inch thick) slices beef fore shank, with the meat cut into bite-size cubes, reserve bone
1/4 cup flour, for tossing beef cubes in
1/2 cup red wine*
6 cups organic beef stock
1 celery stalk, halved
1/4 cup fresh chopped parsley, plus more for garnish
2 bay leaves
2 sprigs fresh thyme
1 pinch black peppercorns
1/2 cup dry red lentils
Pinch brown sugar
*Only use wine quality you would drink.
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