Wine Braised Beef Shoulder with Root Vegetables - Legendary Recipes %

Ingredients

• 3 to 4 Pounds Beef Shoulder
• 2 cups Red Wine – Sangiovese, Merlot or a Blend
• 1 Orange – zest and juice. Save the zest for serving
• 1 Large Onion – chopped
• 2 Garlic – minced
• 6 to 8 Rainbow Carrots – washed and sliced diagonally
• 3 stalks Celery – washed, trimmed and thinly sliced
• Sea Salt
• Freshly ground Pepper
• 3 Tbsp Olive Oil
• 1 cup Beef Broth
• 3 small Vine Ripe Tomatoes
• 1/2 Celery Root – peeled and cut into chunks
• 1 Bouquet Garni from fresh Thyme, Coriander, Parsley and dried Bay leaves