Ingredients:
4 beef shanks, about 1 1/2 inches thick
Salt and freshly ground black pepper, to taste
All-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1 cup dry white wine
1 can (14 ounces) diced tomatoes
1 cup beef broth
2 sprigs fresh rosemary
2 bay leaves
Gremolata (optional for garnish, see below)
For the Gremolata:
Zest of 1 lemon
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Instructions:
Preheat the Oven: Preheat your oven to 325°F (160°C).
Season and Dredge: Season the beef shanks with salt and pepper, then dredge them in flour, shaking off any excess.
Sear the Beef: In a large, ovenproof pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the beef shanks and sear them until they're browned on all sides, about 5 minutes per side. Remove the beef from the pot and set it aside.
Sauté Vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté the vegetables until they start to soften and turn golden, about 5-7 minutes.
Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for a few minutes until it's slightly reduced.
Add Tomatoes and Broth: Stir in the diced tomatoes with their juices and the beef broth.
Return Beef to Pot: Return the seared beef shanks to the pot and nestle them into the vegetable mixture.
Add Herbs: Tuck the rosemary sprigs and bay leaves into the pot.
Braise in the Oven: Cover the pot with a lid and place it in the preheated oven. Let it braise for about 2 to 2.5 hours or until the beef is tender and easily falls off the bone.
Prepare Gremolata: While the beef is cooking, prepare the gremolata by mixing the lemon zest, minced garlic, and chopped parsley in a small bowl.
Serve: Once the beef is done, remove it from the oven. Discard the rosema
