Ingredients

The following ingredients have 4 Servings
  • 3 tbsp extra virgin olive oil
  • 4 Beef Shanks, about 2-3 lbs total
  • 1 tsp kosher salt
  • freshly ground pepper, to taste
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1 medium yellow onion, minced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 bottle (750 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup beef stock
  • 2 tbsp butter
  • flat leaf parsley
  • polenta, egg noodles or mashed potatoes for serving

Instruction

  • Heat oven to 350°F
  • In a braiser or shallow dutch oven, heat 3 tablespoons olive oil over medium-high
  • Pat the beef shanks dry with a paper towel and season with the salt and desired amount of pepper
  • Once oil is showing slight wisps of smoke add shanks two at a time to the pan
  • After 3-4 minutes the shanks should be nice and browned
  • Turn them over and brown the other side for another 3-4 minutes
  • Transfer them from the pan, onto a plate and repeat the process with the remaining 2 shanks
  • Once the shanks are browned and all transferred to the plate, reduce heat to medium-low and add celery, carrots and onions to the pan
  • Cook until onions are translucent, about 5 minutes
  • Add the garlic and cook for 1 minute longer
  • Add the tomato paste, thyme, rosemary and bay leaves stirring until fragrant, about 30 seconds.Return the heat to medium-high and pour 3/4 of the bottle of wine and the beef stock
  • Bring to a simmer, stirring to incorporate the tomato paste
  • Add the beef shanks back into the pan, cover and place in oven
  • Cook for 1 to 1 1/2 hours
  • Test for doneness with a fork
  • Meat should be very tender.Place the braiser on the stovetop over medium high heat
  • Transfer the shanks onto a clean plate to rest
  • Add the remaining wine along with butter to the pan and bring to a simmer for 5 minutes, until slightly reduced and thickened.Serve shanks over creamy polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley
  • Enjoy!