Preparation

• 用盐和胡椒粉调味牛肉小腿。
• 将烤箱预热至375°F。
• 在一个大荷兰烤肉锅(或另一个高边ovenproof pan), heat the oil over high heat. Add the bacon and cook until it’s crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the fat in the pan. Add the shanks to the Dutch oven and brown them on each side, about 3 minutes per side. Transfer the shanks to a plate. Add the onions, celery, sliced carrots, parsley stems, and garlic to the Dutch oven. Cook the vegetables until they begin to soften, 3 to 5 minutes. Return the shanks to the Dutch oven along with any juices that have collected on the plate. Stir in the tomatoes, brown sugar, tomato paste, and orange zest. Add the wine and cook it for 15 minutes to reduce it by half. Add enough stock so the meat is just covered. Bring the liquid to a simmer over high heat. Put the lid on the Dutch oven (if you’re using a pan without a lid, cover it with foil). Put the shanks in the oven to cook until the meat is fork-tender, about 2 hours. Remove the meat from the oven, uncover the pot, and let the meat cool in the braising liquid for at least 30 minutes and up to overnight. (To make in advance, allow the shanks to cool completely, then cover and refrigerate them in the cooking liquid. Heat them in the liquid in a 350°F oven for 15 minutes to warm them through before proceeding to the next step.)
• 当您准备食用柄时，将烤箱预热至400°F。
• 从炖液中取出牛肉小腿，然后将它们放入足够大的烤盘中，以将它们固定在单层中。将炖液液化到盘子中，仅增加足够的速度，以使柄的侧面一半。（应变并保留其余的液体，以便在侧面食用。）将婴儿胡萝卜与牛肉小腿放入。扩散1茶匙。每个小腿顶部的芥末酱，撒2茶匙。芥末上的面包屑。将小腿返回烤箱烘烤，直到面包屑变成金黄色，约10分钟。
• 要食用，将小腿和几胡子放在每个盘子上。将酱汁装在每份肉上和周围，并撒上欧芹。