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!