Step 1

If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)

Step 2

Melt the butter in a large oven safe braising pan over medium to medium-high heat.

Step 3

Fry the beef shanks in the butter until browned on the outside.

Step 4

Remove the beef shanks to a plate, and keep warm.

Step 5

Add the onion slices to the skillet; cook and stir until the onion is tender.  Add in the garlic and the carrots and fry until the garlic is fragrant.

Step 6

Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.

Step 7

Return the beef to the pan, making sure the shanks are submerged in the sauce.

Step 8

The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.

Step 9

For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.