This is one of my favorite comfort meals! Beef shanks can be purchased from your local grocery for under $3 per pound. The cut requires slow cooking but is tender and flavorful once properly cooked!
Bone in beef shanks each about 3/4 pound per person.
1 medium onion diced.
2-3 cloves garlic chopped.
2 bay leaves.
3-4 fresh thyme sprigs.
6-8 Fresh Italian parsley sprigs
2-3 ribs of celery chopped into 1 inch pieces.
2-3 large carrots cut into 3/4 inch pieces.
3/4 cup red wine.
3/4 cup beef broth.
1 can diced tomatoes with juices.
1 tbsp butter.
Flour for dredging.
2 tbsps olive oil.
Paprika
Ground Cumin
Preheat oven to 350d
Pat the shanks dry, sprinkle with salt and pepper, dredge in flour. Shake off excess. Heat oil in large dutch oven until hot but not smoking. Brown the shanks on all sides until well browned. Remove and set aside.
Add onion and stir, scraping the dark bits for the bottom and side of the dutch oven. Add celery and stir until softened, add carrots, garlic. Add red wine and allow mixture to simmer and reduce. When reduces by half add broth, tomatoes, bay leaf, parsley and thyme. Place the shank in the simmering mixture and cover. Place the cover pan in the oven for 90 minutes. Removing once to turn the beef shanks. Taste the broth and season with salt and pepper to taste, add paprika and cumin.
After 90 minutes remove the beef shanks and carrots from the dutch oven and set aside. Strain the vegetable and cooking liquids leaving the smooth sauce in the bottom of the pan. Its okay if there some bits left in the sauce. Add some red wine and broth and simmer to reduce. Add a pat of cold butter to thicken.
For plating I spooned the sauce onto the plate and placed the shank on this filling the bone with additional sauce.
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