Step 1

Tie kitchen twine snugly around the beef shanks. This will help to hold the meat together as much as possible as it cooks. Season with 2 teaspoons salt and 1/2 teaspoon pepper.

Step 2

In a large (6-quart) Dutch oven or other deep, oven-safe baking dish, combine the tomatoes, wine, stock, tomato paste, onion, carrots, garlic, thyme, flour, and bay leaf. Stir well to combine, then season with 1 teaspoon salt and 1/2 teaspoon pepper.

Step 3

Add the beef shanks to the sauce, ensuring that they are submerged.

Step 4

Place the pot in the oven and cook, uncovered, until very tender, 3 hours. Flip the shanks and stir the sauce once about halfway through cooking.

Step 5

Serve with risotto to make a complete meal.