Dust the meat lightly with the flour. Melt the butter in a large skillet over medium to medium-high heat. Add the meat and cook until browned on the outside. Remove to a bowl and keep warm. Add 2 cloves of crushed garlic and onion to the skillet: cook and stir until onion is tender. Return the meat to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Add the Tomatoes and beef stock and season with the salt & pepper. Cover and simmer over low heat for 90 minutes basting the meat every 15 minutes or so. The meat should be tender but not falling off the bone.
In a small bowl mix together the parsley, 1 clove garlic and lemon zest. Mix into the meat just before serving.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 180 (69%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 51.6mg||16 %|
|Sodium 257.4mg||9 %|
|Potassium 366.5mg||10 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 14.1g|
|Protein 4.1g||6 %|
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Calories per serving: 262
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