Braised Beef Shank

Ingredients

• Rosemary (1 teaspoon)
• Thyme (1 teaspoon)
• Bay leaf (1)
• Beef broth (2 cups)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Garlic (4 cloves, minced)
• Celery (2 stalks, chopped)
• Carrots (2 large, chopped)
• Onion (1 large, chopped)
• Olive oil (2 tablespoons)
• All (purpose flour - 1/2 cup)
• Salt and pepper (to taste)
• Beef shanks (6, about 2 pounds)

Instructions

1. Preheat the oven to 325°F.
2. Season the beef shanks with salt and pepper, then dredge in the flour, shaking off any excess.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Add the beef shanks and cook until browned on all sides, about 8 minutes.
5. Remove the beef shanks from the pot and set aside.
6. Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
7. Stir in the tomato paste and cook for 1 minute.
8. Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
9. Add the bay leaf, thyme, and rosemary.
10. Return the beef shanks to the pot and bring to a simmer.
11. Cover the pot and transfer to the oven.
12. Braise for 2 1/2 to 3 hours, or until the beef shanks are tender and falling off the bone.
13. Remove the beef shanks from the pot and keep warm.
14. Strain the braising liquid through a fine-mesh sieve into a saucepan.
15. Bring the liquid to a boil and cook until reduced by half, about 10 minutes.
16. Season the sauce with salt and pepper to taste.
17. Serve the beef shanks with the sauce.