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1
Preheat oven to 250 degrees.
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2
Heat oil in a 12-inch saucepot over medium-high setting.
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3
Season ribs and brown on both sides, about 10 minutes.
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4
Remove meat from pan, and set aside.
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5
Pour excess fat from pan, and add carrots, turnips, onion and shallots.
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6
Cook, stirring occasionally, until vegetables brown, about 15 minutes.
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7
Add red wine; stir and reduce by half, about 15 minutes.
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8
Add beer and place ribs back in pan.
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9
Cover with chicken stock.
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10
Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
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11
While meat is cooking, make dumplings (see recipe).
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12
Before serving, boil one quart of salted water.
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13
Cook carrots, parsnips and turnips about 15 minutes.
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14
At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes.
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15
When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
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16
When meat is cooked, remove it from the pan, and set aside.
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17
Strain the braising broth through a fine sieve, and discard vegetables.
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18
Set aside.
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19
To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings.
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20
Warm over medium heat.
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21
When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.
