Braised Beef Shanks

Braised beef shanks is true comfort food - it goes down great on Sunday night in the middle of winter with a glass of a robust red wine. Most of people I know are really impressed when you serve this dish, mistakenly thinking that it's really difficult to make, when in fact it's really easy. On top of that, it's really cost effective, averaging out at about $5 per serving.

Serves: 4

Ingredients

4 Beef Shanks

2/3 Bottle Red Wine (Shiraz or Cabernet Sauvignon)

1 Cup Flour

2 Cups Beef Broth

2 tbsp chopped Garlic

2 Cups Diced Onions

1 Cup Diced Carrots

1 Cup Diced Celery

3 Bay Leaves, 6 - 7 Sprigs Rosemary & 6 - 7 Sprigs Thyme wrapped into a nice little ball or in cheesecloth

1 Can Tomato Paste

3 - 4 Dozen Pearl Onions, Skin Removed (Optional)

4 tbsp Olive Oil

Salt and Pepper

Preparation

• Heat crock pot on medium-high heat. Add 1/2 the oil when warm. (Note: You can do this in a frying pan then transfer to a roasting pot if you don't have a crock pot that can handle direct heat.)
• Season the shanks with salt and pepper and dredge them in flour, lightly covering each.
• Add 2 shanks to the pan. Sizzle them for 2-3 minutes  on each side until well browned. Remove and let sit on a side plate. Do the other 2 the same way.
• Add the remainder of the oil.
• Toss in onions. Saute for 2 minutes being sure to scrape up all the flour/beef residue from the last operation.
• Add celery, carrots and garlic. Add salt and pepper to taste. Saute 2-3 minutes. Don't burn it!
• Add 1/3 of the wine to deglaze the pot. (1 minute)
• Add the tomato paste, remainder of wine and beef stock. Bring to a boil.
• Add the shanks, onions and herb mixture. Make sure the shanks are covered with liquid.
• Put it in a pre-heated oven. Cook covered for 3 - 5 hours. I usually cook at 275 for 5 hours, but you can also do 325 for 3 hours. I prefer the slow and low method. When it's ready the meat should fall off the bone.