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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2311AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7948422&pid=7948996§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2311AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat a large casserole or Dutch oven over medium heat and add the pancetta. Cook, stirring frequently until the pancetta has released its fat and begun to turn brown and crisp. With a slotted spoon, transfer the pancetta to paper towels and leave the rendered fat in the pan. Season the short ribs with salt and pepper, add them to the pan and increase the heat to medium-high. Brown the meat on all sides, about 5 minutes. Remove the meat and add the onions, garlic, shallots, celery, and carrots. Cover the pot and decrease the heat to medium and cook the vegetables until they're soft, stirring occasionally, about 10 minutes. Add the wine, scrape up any browned bits from the bottom of the pan, increase the heat to high and boil until the wine has reduced by half. Add the tomatoes, stock, reserved pancetta, bay leaf, thyme, and parsley. Return the meat to the pot, partially cover, and cook at a simmer for 1 hour. Uncover, and continue to simmer until the meat is tender, another 1 to 2 hours or more (taste a piece to be sure).Remove the meat with a slotted spoon and set aside. Degrease the surface of the sauce and boil until the sauce goes from watery to just beginning to thicken. Decrease the heat to a simmer and stir in the bittersweet chocolate, cocoa powder, rosemary, and add salt and freshly ground black pepper to taste. Return the meat to the pan and cook 5 minutes more to warm through. Serve at once over polenta or fresh pasta, or refrigerate and rewarm a day or two later.
Note: It's important in this dish to use high-quality Dutch-process cocoa powder which has a purer chocolate flavor Try to find bittersweet chocolate with a high percentage of chocolate liquor such as Valrohna or Sharffen-Berger.
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