"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef a la Ledonne Recipe

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This recipe for Beef a la Ledonne, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael LeDonne
Added: Thursday, March 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Note: I used 1 1/2 pounds of meat but this recipe could be used for 2-3 pounds of meat. I asked for the beef shank to be cut without the bone, but I put the bone in when I cooked it for flavor.

Directions:
Directions:
Saute beef over the stove in seasoned bread crumbs, garlic & olive oil until brown (on the outside) & place in a roasting pan. Cut up onions, peppers (green, yellow, red) or you can use celery and carrots ( whatever you prefer). Cut up fresh plum tomatoes, as well as a can of diced tomatoes (or stewed tomatoes) and place everything over the meat. I topped it off with fresh basil (optional)

Cover and cook at 325 for about 3 hours (or until the meat pulls apart).
I think I would put this over noodles next time, as there is a lot of broth.

 

 

 

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