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1
In a large bowl, combine the wine with the leek, onion, carrots, garlic, parsley, thyme and bay leaves.
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2
Put the short ribs in 2 large resealable plastic bags and pour half of the marinade into each bag.
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3
Seal the bags, transfer them to a baking sheet and refrigerate overnight.
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4
Preheat the oven to 300.
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5
Remove the short ribs from the marinade and pat dry with paper towels.
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6
Using a slotted spoon, remove the vegetables from the marinade.
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7
In a large skillet, heat the vegetable oil.
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8
Season the short ribs with salt and pepper and dust with flour, shaking off the excess.
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9
Add half of the ribs to the skillet and cook over moderately high heat until browned and crusty, about 3 minutes per side.
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10
Transfer the ribs to a large roasting pan.
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11
Repeat with the remaining ribs, lowering the heat if the ribs get too dark.
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12
Add the vegetables to the skillet and cook over moderately high heat until they start to brown, about 4 minutes; transfer to the roasting pan.
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13
Add the marinade to the skillet and bring to a boil, skimming the surface.
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14
Add the chicken and beef stock and bring to a boil, scraping up any browned bits from the bottom of the skillet.
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15
Pour the liquid over the ribs.
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16
Cover the pan with foil and braise the ribs in the oven for about 3 hours, until the meat is very tender.
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17
Remove the ribs from the roasting pan.
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18
Strain the braising liquid and skim off the fat.
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19
Discard the vegetables.
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20
In a medium saucepan, heat the oil.
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21
Add the shiitake mushrooms and season with salt and pepper.
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22
Cover and cook over moderate heat, stirring a few times, until browned, about 5 minutes.
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23
Add the shallots and thyme and cook until the shallots are softened, about 4 minutes.
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24
Add the garlic and cook until fragrant, about 1 minute.
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25
Add the wine and boil over high heat until reduced to 3 tablespoons, about 2 minutes.
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26
Add the skimmed braising liquid and boil over moderately high heat for 5 minutes; season the sauce with salt and pepper.
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27
Stir in the 2 tablespoons of parsley.
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28
Preheat the oven to 350.
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29
In a large saucepan of boiling salted water, cook the vegetables separately until tender: 3 minutes for the onions; 4 minutes for the turnips; 5 minutes for the carrots and 12 minutes for the potatoes.
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30
Trim and peel the onions.
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31
Slice the potatoes lengthwise.
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32
Remove the bones from the rib meat and return the meat to the roasting pan.
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33
Add the cooked vegetables and pour the sauce on top.
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34
Cover with foil and bake for about 15 minutes, until heated through.
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35
Serve the stew in shallow bowls, garnished with parsley.
