INGREDIENTS
4
Beef short ribs
2
Carrots
2
Celery stalks
5 cloves
Garlic
2
Leeks (washed and cut 1/2-inch pieces)
2
Lemons
1
Onion
1/2
bunch Oregano
1 lb
Oyster mushrooms
3/4 cup
Parsley, leaves
1
bunch Parsley, leaves
1/2
bunch Rosemary
1/2
bunch Thyme
2
Eggs
2 cups
Chicken stock
2 tbsp
Horseradish, fresh
1
Kosher salt and freshly ground black pepper
1 tsp
Nutmeg
5/8 cup
Olive oil
2 cups
Bread crumbs, fresh
1/2 cup
Pecorino romano, grated
1
bottle Red wine