4 tablespoons olive oil
6 pounds meaty beef short ribs on the bone
Salt and freshly ground black pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
1/2 cup tomato paste
5 fresh thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head garlic, cloves separated
1 quart chicken stock
2 cups dry red wine
1/3 cup red wine vinegar
2 oranges, cut in segments
1 shallot, thinly sliced
1 cup pitted kalamata olives
2 tablespoons capers
1 cup packed parsley leaves
4 ounces olive oil
1 lemon, juiced