Beef shanks braised in onions from the bargemen of the Rhone (Boeuf en casserole des mariniers du Rhône) from Chez Nous: Home Cooking From The South of France by Lydie Marshall

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Accompaniments: Sautéed young turnips (Petits navets nouveaux sautés)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beef oven-braises for 3 hours.

  • wester on June 11, 2014

    Simplicity itself - you put the meat and the onions in a pan and let them stew in their own juices for a long time. Very tasty too. I put the anchovies in with the meat instead of in the parsley, and that worked very well - they melted into the sauce.

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