Braised Beef Shanks

Ingredients:

• 4 beef shanks (about 1.5 inches thick)
• Salt and freshly ground black pepper, to taste
• 2-3 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (optional, substitute with beef broth if preferred)
• 3 cups beef broth (or more as needed)
• 1 can (14.5 oz) diced tomatoes
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2-3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• Optional: chopped parsley for garnish

Instructions:

1. Prep the Shanks:
   • Pat the beef shanks dry with paper towels. Season generously with salt and pepper on both sides.
2. Sear the Meat:
   • Heat olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat.
   • Add the beef shanks and sear on both sides until golden brown (about 4-5 minutes per side). Remove and set aside.
3. Cook the Aromatics:
   • In the same pot, add the onions, carrots, and celery. Sauté for 5-7 minutes until softened.
   • Add garlic and tomato paste, stirring for 1-2 minutes until fragrant.
4. Deglaze the Pan:
   • Pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
5. Assemble the Braise:
   • Return the beef shanks to the pot. Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaves. The liquid should cover about 2/3 of the shanks; add more broth or water if needed.
6. Simmer:
   • Bring the pot to a gentle simmer, then cover with a lid.
7. Cook Low and Slow:
   • Reduce the heat to low and let it cook on the stovetop or transfer to a preheated oven at 325°F (163°C). Braise for 2.5-3 hours, turning the shanks occasionally.
   • The shanks are done when the meat is fork-tender and falling off the bone.
8. Finish and Serve:
   • Taste the braising liquid and adjust seasoning with salt and pepper as needed.
   • Serve the beef shanks over mashed potatoes, polenta, or with crusty bread, spooning the rich sauce over the top. Garnish with chopped parsley, if desired.