- 1.5k of knuckle
- 200g chopped bacon
- 3 or 4 cloves of garlic
- 2 small carrots, chopped
- 2 sliced leeks
- 2 onions in cubes
- 1 red pepper, chopped
- 2 tablespoons flour
- 2 cups beef broth
- 2 cups red wine
- 1 dried chili or ground chili pepper
- 3 sprigs of fresh rosemary
Cut the meat into cubes, brown in a small pan with a little olive oil and remove from the fire.
In the same pan, brown the chopped bacon and then add the garlic and the rest of the vegetables, add a little salt and let them “sweat” for about 3 minutes.
Sprinkle flour over the browned meat and toss well, then add this to the pot, along with the rosemary, chili, broth and red wine.
Cook covered over medium heat for about one hour, stirring every so often; then uncover and finish cooking for 30 minutes, the optimum point is when the meat breaks when squeezed with the fingers.
Serve with creamy polenta, a drizzle of olive oil and freshly ground black pepper.