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The Boston Globe

Food & dining

Recipe for gratin of beef and vegetables

Serves 4

Butter (for the dish)
3 slices country bread, made into bread crumbs
(1½ cups)
2 tablespoons olive oil
1 tablespoon chopped parsley
2 onions, thinly sliced
Salt and pepper, to taste
4 teaspoons flour
2 cups leftover meat broth
2 cups cooked celery root, carrots, and rutabaga, cut into matchsticks
2 cooked beef shanks, meat cut into slices

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