'1 large beef shank, cut into joints'
'2 cloves of garlic, peeled and sliced'
'1 lime, peeled (including the white part) and cut into fine slices (reserve the juice)'
'4 medium onions, peeled and cut into rings'
'1 sprig of rosemary'
'2 cups of red wine'
'120g of salted bacon, cut into cubes'
'4 medium carrots, cut into 4 pieces'
'2 porcini mushrooms (use only the white parts) cut into 2cm pieces'
'1/2 cabbage, cut into fine strips'
'1/2 teaspoon of ground cinnamon'
'1 tablespoon of ground black pepper'
'3 cups of beef broth'
'to taste'
'1 large beef shank, cut into joints'
'2 cloves of garlic, peeled and sliced'
'1 lime, peeled (including the white part) and cut into fine slices (reserve the juice)'
'4 medium onions, peeled and cut into rings'
'1 sprig of rosemary'
'2 cups of red wine'
'120g of salted bacon, cut into cubes'
'4 medium carrots, cut into 4 pieces'
'2 porcini mushrooms (use only the white parts) cut into 2cm pieces'
'1/2 cabbage, cut into fine strips'
'1/2 teaspoon of ground cinnamon'
'1 tablespoon of ground black pepper'
'3 cups of beef broth'
'to taste'
'Use a pressure cooker with a capacity for 6 liters'
'Rinse the beef pieces and place them in a large bowl'
'Alternate layers of beef, garlic slices, lime juice, onion rings, and rosemary sprigs'
'Pour in the red wine and refrigerate overnight, sealing the bowl'
'Do this several times, stirring occasionally'
'Cook the bacon in a separate pan over moderate heat until crispy'
'Drain on paper towels, reserving the fat'
'Pat the beef pieces dry with absorbent paper, but reserve any excess liquid'
'Combine the reserved liquid with the rendered fat and cook for 3-4 minutes'
'Add in the reserved seasonings, carrots, mushrooms, cabbage, cinnamon, black pepper, and beef broth'
'Stir well, cover the pressure cooker, and simmer for approximately 40 minutes or until the meat is tender'
'Serve in four portions'
