Seasonal veggies help lighten this rich stew.
Salt and freshly ground black pepper2 cups beef stock or low-sodium brothSalt and freshly ground black pepper2 tablespoons chopped flat-leaf parsley, plus more for garnish12 fingerling potatoes, scrubbedIn a large bowl, combine the wine with the leek, onion, carrots, garlic, parsley, thyme and bay leaves. Put the short ribs in 2 large resealable plastic bags and pour half of the marinade into each bag. Seal the bags, transfer them to a baking sheet and refrigerate overnight.
Strain the braising liquid and skim off the fat. Discard the vegetables.In a medium saucepan, heat the oil. Add the shiitake mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned, about 5 minutes. Add the shallots and thyme and cook until the shallots are softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and boil over high heat until reduced to 3 tablespoons, about 2 minutes.
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