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Preheat the oven to 150°C, gas mark 2. Soak the porcini mushrooms in 150ml boiling water.
Heat 1 tbsp oil in a large sauté pan. Season the meat and bones and brown in the pan in batches and set aside. Add the remaining oil to the pan and gently fry the onions, celery and carrots for 4-5 minutes until soft and golden, add the garlic and continue to fry for a further minute.
Return the meat and its juices to the pan, add the flour and stir to coat, add the tomatoes, red wine, stock and sugar followed by the porcini and the soaking water.
Cover with a lid, bring to the boil and place in the preheated oven to cook slowly for 4 hours or until the meat is falling apart.
Serve with greens and mash.
Typical values per serving when made using specific products in recipe
Energy | 2,092kJ/ 497kcals |
|---|---|
Fat | 15.2g |
Saturated Fat | 4.8g |
Carbohydrates | 41.1g |
Sugars | 34.7g |
Fibre | 4.3g |
Protein | 48.9g |
Salt | 1g |
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