Arlene's Urban Homestead

Ingredients:

3 lbs. Venison Neck Bones or Beef, Pork or Veal Shank

2 Tbsp. Bacon grease or olive oil

1 White onion, diced

2 Carrots, peeled and diced

3 Celery stalks, Diced

Salt and Pepper to taste

4 tbsp. Flour

1 Tbsp. Onion Powder

1 Tbsp. Garlic Powder

1 tbsp. Italian Seasoning

1 tbsp. Beef Bouillon

2 tbsp. Tomato Paste

1 Cup Red Wine

3 Cups Water

Directions:

• Season the meat with salt and pepper and the flour. Heat the bacon grease and olive oil. Sear the meat on all sides and set aside.
• Add the onion, carrots and celery to the pan and saute. Sweat the veggies. Add the seasonings and and tomato paste. allow the veggies to brown slightly and the tomato paste to thicken up. Add the red wine and scrape the bottom of the pan to make sure you are taking up all the seared brown bits.
• Add the first 2 cups of water and the meat back to the pan. Add enough of the third cup of water to bring the cooking liquid to half the meat.
• Cover the meat and place in the 300 oven for 1 hour. Flip the meat and cover again. Cook for another hour.
• Uncover the meat and cook for another hour at 250 degrees.
• Once it is tender and the sauce is reduced, serve with mashed potatoes or rice.