Heat enough olive oil in a wide based pan to cover the base, add the knuckle of beef. Keep turning the beef for 5-10 minutes to seal in the juices. When it is golden all over, remove the beef from the pan. Keep the pan with the beef juices and the olive oil on a high heat and add the chopped vegetables, pancetta and fresh herbs. Sweat these off and then return the beef to the pan. Now pour both bottles of red wine in to the pan and all over the meat. Cover and place in a medium oven for between 5-6 hours to cook slowly.
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|Serving Size: 1 Serving (632g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 263 (57%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 2854.4mg||98 %|
|Potassium 2724.9mg||72 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 22.6g|
|Protein 29.2g||42 %|
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Calories per serving: 460
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