Stewed calf ribs with mushrooms

Let the meat come to room temperature. Then cut the meat into pieces of 5 cm, sprinkle with salt and pepper and fry them around brown in a frying pan with 2 tablespoons of olive oil. Put them on a plate.

Chop the onion. Cut the celery and carrots into cubes of 5 mm. Fruit in the shortening onion, celery and carrot gently glassy. Fry the tomato puree for 2 minutes. Stir in the beef stock with a dash of water if necessary and bring to the boil while stirring. Put the meat back in the pan and roast covered in 1½-2 hours until tender.

Cut the portabellas into slices and finely chop the garlic. Brush the slices of portobello thinly with olive oil and roast them in a hot grill pan brown and done. Mix garlic with lemon zest and finely chopped parsley and stir this just before serving the stew. Divide the portobello over it. Tasty with tagliatelle.