Mindblown: a blog about philosophy.

1 bunch chopped fresh rosemary4 large garlic cloves4 duck legssalt to taste1 teaspoon Chinese five-spice powder1 1/2 cups red wine1 1/2 tablespoons red currant jelly

2 tablespoons vegetable oil1 bunch green onions, chopped1 leek, sliced1 carrot, diced1 parsnip, scrubbed and diced1 potato, peeled and diced1 stalk celery, sliced1 cup dry lentils, rinsed1 (14.5 ounce) can diced tomatoes3 cups vegetable stock2 bay leaves1 dash soy sauce2 teaspoons vegetarian Worcestershire sauce1/2 cup red wine1 bunch fresh cilantro, chopped

1/2 cup red wine vinegar11 tablespoons extra-virgin olive oil1 tablespoon hoisin sauce1 tablespoon honey1/4 teaspoon minced garlicsalt and ground black pepper to taste

2 pounds veal shanks, cut into short lengths1/4 cup all-purpose flour1/4 cup Butter2 cloves garlic, crushed1 large onion, chopped1 large carrot, chopped2/3 cup dry white wine2/3 cup beef stock1 (14.5 ounce) can diced tomatoessalt and pepper to taste1/2 cup chopped fresh parsley1 clove garlic, minced2 teaspoons grated lemon zest