Instructions

1. Preheat the oven to 165°C. Generously season the short ribs with salt and pepper and heat a small oven-safe saucepan over medium-high heat. Add 1 tablespoon olive oil and sear the short ribs, 2 to 3 minutes per side, until browned on all over. Remove meat to a plate, leaving rendered fat in the pan.
2. Add the shallot, garlic, tomato paste, red pepper flakes, herbes de Provence, and bay leaf; season with salt and pepper; and sauté for 1 minute. Add the wine and reduce a little, about 3 to 5 minutes.
3. Add the water and Worcestershire sauce, bring to a simmer, and place the meat back into the pot. Cover with lid and bake for 1 1/2 hours, or until ribs are fully cooked and tender.
4. In a large dry skillet or fry pan over medium-high heat, fry the bread crumbs until toasted just slightly browned. Add to a bowl, followed by the garlic, lemon zest, parsley, olive oil, salt, and pepper. Stir until well combined, then set aside for later.
5. In the same pan, add the remaining tablespoon olive oil and cook the mushrooms and carrots without touching them too much, so they fry and almost caramelise at their edges, about 1 to 2 minutes.
6. salt and pepper.
7. Serve the finished stew with the prepared mashed potatoes, pasta, or rice, and sprinkle over the gremolata for crunch.