Boeuf Or Lamb Bourguignon - cooking recipe

Ingredients

1 1/2 lb. salt pork
4 lb. boneless chuck or lamb shanks
1 Tbsp. chopped garlic
24 white pearl onions
1 lb. small mushrooms or canned buttons
5 Tbsp. flour
5 c. red wine
2 whole cloves
2 whole allspice
1 bay leaf
1/2 tsp. dry thyme
4 parsley sprigs

Preparation

Cook salt pork; leave fat in skillet.
Add beef, salt and pepper; brown for 10 minutes.
Add garlic, onions and mushrooms. Sprinkle with flour and stir to coat evenly.
Add wine (salt pork), cloves, allspice, bay leaf, thyme and parsley.
Bring to a boil.
Cover and simmer for 1 1/2 hours or until meat is tender. Remove bay leaf, parsley and any fat on top.