2 pounds beef shanks

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons all purpose, flour

3 tablespoons olive oil

One large onion, diced

One cup celery, chopped

One cup carrots, diced

Three sprigs thyme

Three bay leaves

1 cup white wine

1 1/2 cup canned tomatoes

1 3/4 cup beef broth

1. Pat dry the beef shanks to remove any excess moisture. Secure the meat to the bone with kitchen twine. Season each shank with salt and pepper and dredge them in flour shaking off any excess.

2. And a Dutch oven pot add oil and place it over high heat. Once hot add the beef shanks into the pot and brown all the sides about three minutes each remove the shanks from the pot.

3. In the same pot, add onion, carrot, celery, and sauté translucent add fresh thyme, bay leaves, and tomato cook for 10 minutes then add white wine beef stock, and return the shanks into the pot. Once it boils remove the pot from the heat.

4. Preheat the oven to 325° Fahrenheit place the lid on the Dutch oven and cook in the oven for 1 to 2 hours or until tender

5. Carefully remove the shanks from the pot and cut off the kitchen twine and discard pour all the sauce from the pot over the shanks and serve immediately. We served ours over a creamy risotto.

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