Wine-Braised Beef Cheeks with Gremolata

• 2.5 lb beef cheeks
• 2 cup dry red wine
• 2 cup beef stock
• 2 carrots
• 2 stalk celery
• 1 yellow onion
• 2 tbsp tomato paste
• 1/2 cup flat-leaf parsley
• 1 lemon
• 5 clove garlic

Instructions

1. 1

   Trim the beef cheeks, season with salt and pepper, and sear in a Dutch oven until deeply browned.

2. 2

   Soften diced carrots, celery and onion in the pot, then stir in tomato paste and half the garlic.

3. 3

   Deglaze with red wine and reduce briefly, then add stock and return the cheeks to the pot.

4. 4

   Cover and braise in a 325 degree F oven until fork-tender, about 3 hours.

5. 5

   Make the gremolata by mincing parsley with lemon zest and the remaining garlic.

6. 6

   Reduce the braising liquid into a glossy sauce, plate the cheeks, and shower with gremolata.