Description
Tender meat, the aroma of which one causes an irresistible urge to immediately sit at the table! A special feature - the bone marrow, which remains intact, despite the prolonged heat treatment.
Ingredients
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Beef
6 piece
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Thyme
6 sprig
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Celery leaf
4 piece
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Semi-dry red wine
500 ml
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Lemon
1 piece
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Paprika sweet
2 Tbsp
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Peppers red hot chilli
2 tsp
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Olive oil
4 Tbsp
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Salt
2 Tbsp
Cooking
Drumsticks to marinate. To do this, mix the paprika, pepper, wine (100 ml, do not mix!), squeeze the lemon juice. This mixture thoroughly lubricate each shank, folded in a glass bowl or any that is not oxidized. Marinate for 30-40 minutes.
On the bottom of the cauldron to pour olive oil, put sprigs of thyme.
Celery, cut not too finely – it is, we will not, we need it only for taste. Be placed on top of the thyme.
Add salt, pour the wine, top up if necessary water or beef broth so that the liquid meat is closed to approximately ¾.
Cover the cauldron with a lid, bring to a boil over high heat, then reduce the heat to almost minimum (depends on the specific properties of the plate) and simmer for 3.5 hours without opening the lid. Then open and...
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