Beef bourguignon

Recipe: https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe

Out from the oven, not yet degreased. I used beef shanks with marrow because they were on sale and are usually better quality meat at my super market. It also adds more gelatin from the bones.

I used pancetta instead of bacon, and I put in some parmesan rind and leek in the first stage.

I am French and the recipe works really nicely. I will leave it in the fridge until this weekend, and I will try serving it with some celery root puree. The « Fallow » Youtube channel has good tips for that.