Step 1

Pat dry beef shank then season with salt and pepper on all sides.

Step 2

Heat oil in a large cast iron skillet or braiser that is oven safe. Brown beef shanks on both sides (about 10-12 minutes). Transfer to a plate and set aside.

Step 3

To the hot skillet or braiser add in diced onions, carrots, celery, mushroom and garlic and sauté until vegetables are soften and fragrant (about 10-12 minutes).

Step 4

Stir in tomato paste and deglaze the pan with wine. Allow wine to reduce until about half.

Step 5

Add broth, bay leaves and fresh thyme. Also add the beef shanks back into the braiser. Snuggle the beef in the sauce. Cover

Step 6

Cook at 350F degrees for 2 to 2 1/2 hours. Flip beef about half way through.

Step 7

Serve with fresh thyme and mashed potatoes or polenta for an authentic Italian meal!