Braised Beef Shanks

Instructions

Preheat oven to 350F. In a large dutch oven, over medium-high heat, pour just enough olive oil to cover the pan and then add a tablespoon or so of butter. Tie the shanks with kitchen twine. If you don't have any, that's okay. The twine just keeps the shanks together while they're cooking.

Look at these! They're huge! I tie them with twine so they don't fall apart. Makes for a pretty presentation. Snip twine before serving.

Brown the shanks on all sides and then transfer to a plate. While shanks are browning, chop the vegetables. Add to the pan and brown. Once they're good and brown, add the garlic and then the herbs about 3/4 tbsp of dry or 1 sprig of rosemary and 3 sprigs of thyme to the vegetables.

Brown the beef shanks on all sides until they're good and brown. Remove from the pan and set aside on a plate.

Really cook the veggies. Let them start to brown before adding the herbs and liquid.

Stir and then add the tomato paste, beef stock and dry white wine. Bring the mixture to a simmer and then add the shanks. Make sure there's enough liquid to almost cover the shanks. Place lid on the dutch oven and place in the oven. That's it!

I serve mine with risotto but egg noodles or potatoes would work just fine.

About 40 minutes before the shanks are done, I start the risotto.

Hearty, fall-off-the-bone shanks with risotto.