Boeuf en casserole des mariniers du Rhône (Beef shanks braised in onions from the bargemen of the Rhone)

From A Passion for My Provence: Home Cooking from the South of France

Cookbook

Author(s): Lydie Marshall

Page 154

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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11 years ago

★ ★ ★ ★ ★ 4/5

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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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