Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil, (divided)
  • 4 beef shanks, (about 3 pounds, total)
  • Kosher salt and fresh ground black pepper, (to taste)
  • 2 stalks celery, (diced)
  • 1 large carrot, (peeled and diced)
  • 1 small yellow onion, (finely diced)
  • 4 cloves garlic, (minced)
  • 2 cups red wine
  • 2 cups crushed tomatoes
  • 2 cups beef broth
  • 3 thyme sprigs
  • 2 bay leaves
  • Chopped fresh parsley, (for garnish)

Instruction

  • Preheat oven to 350˚F.
  • Heat 3 tablespoons olive oil in a dutch oven or a braiser set over medium-high heat.
  • Pat dry the beef shanks; rub with remaining olive oil and season with kosher salt and fresh ground black pepper.
  • Add the shanks to the hot oil and cook for 3 to 4 minutes per side, or until nicely browned.
  • Remove the shanks from the pan and set aside; keep covered.
  • Return pan to the burner and reduce heat to medium.
  • Add the diced celery, carrots, and onions to the pan. Add more oil, if needed.
  • Cook for 4 minutes, stirring frequently.
  • Stir in the garlic and cook for 15 seconds.
  • Add the wine to deglaze the pan, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
  • Continue to cook for 8 minutes.
  • Stir in the crushed tomatoes and beef broth; add in the thyme sprigs and bay leaves, and season with salt and pepper.
  • Increase heat to medium-high and bring to a simmer.
  • Return the beef shanks to the pan.
  • Cover and place in the oven.
  • Cook for 1 to 1 hour and 20 minutes, or until meat is fall-apart tender.
  • Return the pan back to the stovetop and set it over medium-high heat.
  • Remove the beef shanks and set aside on a plate.
  • Cook the sauce for 5 minutes, or until reduced and thickened.
  • Pour sauce over beef shanks.
  • Garnish with parsley.
  • Serve.