Braised Beef Shank with Rich Gravy

Ingredients

• Beef shanks (4)
• Salt and pepper (to taste)
• Olive oil (2 tablespoons)
• Onion (1, chopped)
• Carrots (2, chopped)
• Celery (2 stalks, chopped)
• Garlic (3 cloves, minced)
• Tomato paste (2 tablespoons)
• Red wine (1 cup)
• Beef broth (4 cups)
• Thyme (2 sprigs)
• Bay leaves (2)

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef shanks generously with salt and pepper on all sides.
3. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
4. Add the beef shanks to the pot, searing them on all sides until they develop a beautiful brown crust. This will lock in their juices and give them a great flavor. Once browned, remove them from the pot and set them aside.
5. In the same pot, add the chopped onion, carrots, celery sticks, and minced garlic. Sauté for about 5 minutes, or until the vegetables have softened and the onions are translucent.
6. Stir in the tomato paste and let it cook for another minute to allow it to caramelize slightly. This will add a depth of flavor to your sauce.
7. Pour in the red wine. As it simmers, use a wooden spoon to scrape the bottom of the pot to release any browned bits. These will add a lot of flavor to your sauce.
8. Add the beef broth, thyme sprigs, and bay leaves to the pot and bring it to a simmer.
9. Return the seared beef shanks to the pot. They should be mostly submerged in the broth. Cover the pot with a lid.
10. Transfer the covered pot to your preheated oven and let it braise for about 2.5 to 3 hours. The beef is done when it is tender and can be easily pulled apart with a fork.
11. Remove the pot from the oven and let the beef shanks rest for a few minutes to allow the flavors to meld together.
12. Serve the braised beef shanks with the vegetables and a generous ladle of the rich, savory sauce. Enjoy this hearty, comforting dish!