Ingredients

The following ingredients have 4 Servings
  • 2-3 pounds beef shanks (cut into 3-4 inch pieces)
  • 1/4 cup butter
  • 2 tablespoons minced garlic
  • 1/2 large white onion (sliced into rings)
  • 2 medium carrots (chopped)
  • 1/2 cup dry white wine
  • one 540 millilitres can diced tomatoes
  • 1/2 cup beef stock
  • salt and pepper to taste

Instruction

  • If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb) 
  • Melt the butter in a large oven safe braising pan over medium to medium-high heat. 
  • Fry the beef shanks in the butter until browned on the outside.
  • Remove the beef shanks to a plate, and keep warm. 
  • Add the onion slices to the skillet; cook and stir until the onion is tender.  Add in the garlic and the carrots and fry until the garlic is fragrant. 
  • Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes. 
  • Return the beef to the pan, making sure the shanks are submerged in the sauce. 
  • The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone. 
  • For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.