You can now read 10 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week