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Export 16 ingredients for grocery delivery
Step 1
Heat oven to 350°F
Step 2
In a braiser or shallow dutch oven, heat 3 tablespoons olive oil over medium-high
Step 3
Pat the beef shanks dry with a paper towel and season with the salt and desired amount of pepper
Step 4
Once oil is showing slight wisps of smoke add shanks two at a time to the pan
Step 5
After 3-4 minutes the shanks should be nice and browned
Step 6
Turn them over and brown the other side for another 3-4 minutes
Step 7
Transfer them from the pan, onto a plate and repeat the process with the remaining 2 shanks
Step 8
Once the shanks are browned and all transferred to the plate, reduce heat to medium-low and add celery, carrots and onions to the pan
Step 9
Cook until onions are translucent, about 5 minutes
Step 10
Add the garlic and cook for 1 minute longer
Step 11
Add the tomato paste, thyme, rosemary and bay leaves stirring until fragrant, about 30 seconds.Return the heat to medium-high and pour 3/4 of the bottle of wine and the beef stock
Step 12
Bring to a simmer, stirring to incorporate the tomato paste
Step 13
Add the beef shanks back into the pan, cover and place in oven
Step 14
Cook for 1 to 1 1/2 hours
Step 15
Test for doneness with a fork
Step 16
Meat should be very tender.Place the braiser on the stovetop over medium high heat
Step 17
Transfer the shanks onto a clean plate to rest
Step 18
Add the remaining wine along with butter to the pan and bring to a simmer for 5 minutes, until slightly reduced and thickened.Serve shanks over creamy polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley
Step 19
Enjoy!
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