Adapted from a Stinco di Agnello con Aranci e Olive Mario Batali recipe using lamb shanks.
1 pound of boneless beef chuck roast
1 orange, cut into 8 wedges
zest of the orange
1/2 cup gaeta olives
1 red onion, chopped
2 tbsps rosemary
6 cloves of garlic, crushed
1 small can tomato sauce
1 cup chicken stock
1 cup dry white wine
olive oil, salt and pepper
1. Preheat oven at 375º.
2. Season beef with salt and pepper. In a large Dutch oven, heat the olive oil until smoking. Reduce the heat and brown beef until golden brown on both sides, in batches to avoid overcrowding. Transfer browned beef to a bowl.
3. Add onions, garlic and oranges to the pot until garlic is softened. Add rosemary, olives, wine, tomato sauce and stock and bring to a boil.
4. Add the beef back to the pot and bring to a boil again. Cover tightly and cook in the oven until beef is tender, about 1 hour or so.
5. Serve in a bowl, let the beef rest before topping with zest.