3ribs celery with leafy topssliced on a bias into 1-inch pieces
2large onionschopped into 1-inch large dice
1red bell pepperseeded and cut into 1-inch large cubes
1orange bell pepperseeded and cut into 1-inch large cubes
1cupdried Porcini mushroomscoarsely broken up
4large cloves garlicsliced
1teaspoonfennel seeds
1teaspooncrushed red pepper
1teaspoonAcacia honey
1small rosemary bundle
1small sage bundle
1small parsley bundle
2cupsred wine
2cupsbeef bone broth
1 28- ouncecan crushed or diced tomatoes
Instructions
Bring meat to room temp, season with salt and pepper and preheat oven to 325°F.
Tie rosemary, sage and parsely together with cooking twine.
Heat a large Dutch oven over medium-high to high heat. Add olive oil, to coat bottom lightly. Brown meat on all sides in 2 or 3 batches and remove.
Add a little more olive oil to the pan and reduce heat to medium-high. Add celery, onions, peppers, mushrooms, garlic, fennel seeds, crushed red pepper, honey, herb bundle and salt, and cook for about 7 minutes or until onions are translucent.
Add wine and reduce by half. Add bone broth and tomatoes, and bring to boil. Add reserved meat back to the pan and cover. Place in oven and cook 2-2 1/2 hours or until meat is fork tender.