![](https://www.jimdrohman.com/wp-content/uploads/2020/02/beef-ragout-1024x980.jpg)
Also new this week at Le Pichet, something slow simmered to warm your bones, just added to the dinner menu:
Boneless beef shank simmered with red wine, carrots and Cipollini onions, with hand-cut egg noodles, beurre fondu and chives
Also new this week at Le Pichet, something slow simmered to warm your bones, just added to the dinner menu:
Boneless beef shank simmered with red wine, carrots and Cipollini onions, with hand-cut egg noodles, beurre fondu and chives