Boeuf aux Carottes Beef with Carrots
Ingredients
- 3 tbsp. vegetable oil
- 3 lb. beef shoulder with bone, cut into pieces
- 2 (2″) thick pieces veal shank
- ½ lb. slab bacon, cut into 6 chunks
- 1 large yellow onion, peeled and chopped
- 1 (750-ml) bottle dry white wine
- 2 lb. carrots, peeled and sliced on the bias
- 4 ripe tomatoes, cored
- 1 head garlic, separated into cloves and peeled
- 1 small branch fresh thyme
- 3 bay leaves
- 3 cloves
- Salt and freshly ground black pepper
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