2 tablespoons flour
1 teaspoon salt
100 grams pancetta (or 2 to 3 bacon slices)
3 sticks celery
4 large carrots
2 pieces anis wood (or 2 cinnamon sticks)
½ can tomato (pick the best quality, sweetest tomatoes)
½ to 1 cup dry white wine
Olive oilSalt and pepper to taste
- Heat about 2 tablespoons of olive oil in a non-stick pan over medium-high heat.
- Chop the onion, celery and carrots.
- Brown the pancetta in the hot oil until slightly crisp, and add the chopped onion.
- Once the onion is soft and lightly caramelised, add the chopped celery and sauté until soft.
- Transfer the pancetta and vegetables into the slow cooker and mix the chopped carrots in.
- Top the vegetables with the anis wood.
- Add 2 tablespoons of olive oil to the same pan.
- Mix the flour with salt and pepper on a plate and coat the ribs with the flour mixture. Drain the flour and brown the meat in the hot oil.
- Transfer the ribs, with bone underneath, onto the anis wood.
- Add the leftover flour to the pan and stir-fry for 1-2 mns over low to medium-high heat.
- Drain some of the tomato juice into the flour and stir until forming a ball. Cook the ball for 1 mns, and deglaze with splash of wine until the ball is dissolved. Stir in the rest of the wine and tomato. Pour the tomato gravy on the meat.
- Slow cook overnight. Moisten the stew with a splash of wine if it looks dry after 12 hr cooking and resume cooking.
- Serve hot over mashed potatoes, steamed rice or bread.