Camargue Style Veal Short Ribs With Olives And Orange

• For the stock
• 2 pounds beef or veal bones (latter preferred)
• 2 carrots, cut in large pieces
• 1 sweet onion, cut in large pieces
• 1 leek
• 1 bay leaf
• 1 handful fresh thyme on the branch
• 1 sprig parsley
• salt
• Make the stew
• 3 pounds veal (or beef) short ribs
• 1 1/2 cups the beef stock which you've labored over for a full day (one day ahead)
• 1/2 bottle of red wine
• 4 cloves garlic, peeled
• 1 medium onion, peeled and sliced
• 2 carrots sliced into large rounds
• 2 slices of guanciale or unsmoked pork belly
• 2 long strips of orange peel
• 3 or 4 sprigs of fresh thyme
• 1 branch rosemary stripped of leaves---you use the leaves not the branch
• 1 branch lavender stripped of leaves (you do grown your own right?)
• 1 tablespoon marjoram (or substitute oregano)
• 3 flat anchovy filets, chopped up
• 1 bay leaf
• 1 handful oil cured, black olives
• 1 tablespoon white peppercorns left whole
• 1 tablespoon olive oil

1. Make the stock by browning the bones, carrot and onion in a roasting pan in a hot oven. If you like, paint them with some tomato paste.
2. When the bones etc. are nicely colored and your kitchen smells like Satan's gymnasium transfer all to a stock pot and cover with water.
3. Make a bouquet garnie by splitting the leak lengthwise, and cut off most of the top. With kitchen twine bind the herbs (bay leaf, parsley, thyme) between the leek sections. Add to the stock components.
4. Bring everything slowly to a simmer, skimming foam as needed. DO NOT BOIL or your stock will be cloudy.
5. Simmer the stock for 6 to 8 hours. tinally, line a chinois with cheesecloth and strain. Discard the bones and bouquet and stuff. If you are obsessive like me, take another piece of cheesecloth and strain a second time. If you are obsessive like Keller, strain twenty more times.
6. Refrigerate overnight. In the morning skim the fat cap off of what should be a nice looking gelatin.
7. But before you go to bed, in a large bowl add the short ribs, the garlic, carrots, onions and white pepper corns. Douse everything with the wine. Cover and refrigerate overnight. Turn several times while your marinade performs its magic.
8. Give yourself a four hour lead time, beginning by removing the bowl from the refrigerator and letting the contents come back to room temperature. SAVE the marinade.
9. In your casserole over medium high heat add the olive oil to coat the bottom. Add the guanciale or pork belly and let it begin to develop some color. It's like frying bacon but you don't want it curly and crispy.
10. Brown the veal ribs on all sides. Add the anchovies and give a quick stir. Off heat add the marinade and beef stock, the bay leaf, the olives, orange peel and herbs. Season with salt and pepper. Cover and bring to a simmer. A simmer is not a slow boil; it's really just some bubbles that find their way to the surface. With the cover slightly ajar cook in this way for about two or three hours or until the meat is meltingly tender.
11. Remove the bay leaf and plate it up. I've served it with white beans but it's very good with flat noodles or other pasta.
12. Notes: For the stew herbs you are really using herbes de Provence. You can substitute the jarred kind. But how often do you really use that? If you have fresh herbs around you can combine your own.

stock, beef, carrots, sweet onion, leek, bay leaf, thyme, parsley, salt, veal, beef, red wine, garlic, onion, carrots, pork belly, long strips of orange peel, thyme, rosemary, marjoram, anchovy filets, bay leaf, handful oil cured, olive oil

Taken from food52.com/recipes/2991-camargue-style-veal-short-ribs-with-olives-and-orange (may not work)