Adapted from from Lidia Bastianich – it is a great example of using the whole animal in your cooking.
3 # Country style ribs with bone, pork shoulder or short ribs, meaty oxtail all work great.
0.5 cup Porcini soaked in 1 1/2 cup warm water (or other dried mushroom).
0.25 cup EV olive oil
0.25 tea. Salt
0.25 # Bacon
1.25 cup Onion or 1 large, small dice
0.5 cup Celery, 2 ribs small dice
0.5 cup Carrot shredded
2 tbsp. Tomato paste
3 ea. Strips of orange the size of a bandaid
1 cup Red wine
2 to 4 cup Light stock
3 ea. Bay leaves
1 4″ Sprig of rosemary
Trim off excess fat.
Chop the soaked mushrooms and strain juice.
Add oil to pan and turn on heat, carefully brown ribs on all sides.
Add salt to ribs of pan and add bacon to pan. Render.
Add onion and let cook 2 minutes.
Stir in celery, carrots, porcini and cook over med-high heat till vegetables are golden.
Clear hot spot in pan, add tomato paste and cook till toasted and mix with rest of veg.
Add orange rind.
Return ribs to pan and toss with vegetables.
Add wine, raise heat and bring to a boil, reduce till almost all wine is gone.
Pour in mushroom broth and hot broth to cover ribs.
Add bay leaves and rosemary, bring to boil, cover and simmer 2.5 hours.
When meat is tender, turn off heat.
Taste the sauce to adjust seasonings.
Pick out bay leaf, herb stems and orange rind.
Pick ribs out of broth, pick with fingers and add equal part of broth to ribs 1 to 1 ratio.
Great served with pasta or used as a meat filling.