Beef Shank

Ingredients

• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaves - 2
• Beef broth - 2 cups
• Red wine - 1 cup
• Tomato paste - 2 tablespoons
• Garlic - 4 cloves, minced
• Celery - 2 stalks, chopped
• Carrots - 2 medium, chopped
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Beef shanks - 4 pieces

Instructions

1. Preheat the oven to 325°F.
2. Season the beef shanks with salt and pepper.
3. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Add the beef shanks and sear on all sides until browned. Remove from the pot and set aside.
5. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
6. Stir in the tomato paste and cook for another minute.
7. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
8. Add the beef broth, bay leaves, and thyme. Bring to a simmer.
9. Return the beef shanks to the pot, cover with a lid, and transfer to the preheated oven.
10. Braise for about 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
11. Remove the pot from the oven and let the beef shanks rest for a few minutes before serving.
12. Serve the braised beef shanks with the vegetables and sauce, and enjoy!