Braised Beef with Pears and Fresh Ginger

Ingredients

• 1 tablespoon all purpose flour 
• 2 large bartlett pears cored ripe unpeeled halved cut into 4 wedges
• 6 pounds meaty beef neck bones 
• 8 cups beef broth organic (preferably )
• 2 cups carrots diced
• 2.5 cups celery diced
• 2  pig's feet split
• 1.5 cups cooking wine dry red
• 3 tablespoons ginger fresh peeled chopped
• 6 large garlic cloves chopped
• 1.5 teaspoons juniper berries 
• 0.3 cup olive oil plus additional for brushing
• 1.3 pounds onions chopped
• 10  parsley sprigs plus fresh whole italian chopped for garnish
• 5 large rosemary sprigs fresh
• 6 large thyme sprigs fresh
• 4  turkish bay leaf 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• pot
• sieve
• roasting pan
• broiler
• tongs

Directions

1. Preheat broiler. Stand neck bones (closetogether for support), meat side up, in rowin heavy large roasting pan.
2. Brush meatytops with oil; sprinkle with salt and pepper.
3. Broil until meat is deep brown, turningpan for even cooking, about 12 minutes.
4. Transfer bones to rimmed baking sheet.Reduce oven temperature to 350°F.
5. Place roasting pan over 2 burners.
6. Add 1/4 cup oil, onions, celery, and carrots.Sauté over medium-high heat until tenderand beginning to brown, about 20 minutes.
7. Transfer 1 cup vegetable mixture to smallbowl and reserve for sauce.
8. Add ginger and garlic to pan; stir 30seconds.
9. Add wine and boil until reduced toglaze, about 5 minutes. Return neck bonesto pan, arranging flat side down in singlelayer. Nestle in herb sprigs, bay leaves, andjuniper berries. Top with pig’s feet, cut sidedown.
10. Pour broth over and bring to boil.
11. Cover roasting pan tightly with foiland place in oven. Braise until meat is verytender and falling off bones, about 3 hours.Using tongs, transfer neck bones to rimmedbaking sheet to cool. Discard pig’s feet.
12. Strain pan juices into large bowl,pressing on solids in strainer to releaseall juices; discard solids. Spoon all fatoff surface of pan juices, reserving 1tablespoon fat for sauce. Return juicesto roasting pan. Boil over 2 burners untilreduced to 3 1/2 cups, about 20 minutes,occasionally stirring up browned bits.
13. Transfer juices to large pot.
14. Add reserved1 cup vegetable mixture. Stir 1 tablespoonreserved fat and flour in small bowl tosmooth paste; whisk into sauce. Boil untilreduced to 3 1/2 cups, about 12 minutes.
15. Addpears to sauce. Simmer pears, uncovered,until tender, about 8 minutes.
16. Pull all meat off bones; cut meat intobite-size pieces.
17. Sprinkle lightly withsalt and pepper.
18. Mix meat into sauce inpot. DO AHEAD: Stew can be made 1 dayahead. Cool 1 hour; cover and refrigerate.Rewarm before continuing.
19. Spoon stew into large bowl.
20. Sprinklewith chopped parsley and serve.
21. * Available in the spice section of mostsupermarkets.