Red Wine and Garlic Beef Shanks

Preheat the oven to 350F.

Heat oil in a large heavy pot over medium high heat. Sprinkle both sides of the beef shanks with salt and pepper, then dredge each side in the flour, making sure to coat well. Add the shanks into the hot oil. Brown the shanks on each side, 2-3 minutes per side. You may have to work in batches. Remove beef shanks from the pan and set aside.

Deglaze the pan by adding the red wine, scraping up any bits on the bottom. Add the beef broth to the wine and then place the shanks, garlic, rosemary, lemon peel, bay leaves, carrot, celery, and onion back into the pan. Cover with a heavy tight fitting lid and place in the preheated oven.

Braise for 2 1/2 – 3 hours or until the meat falls off the bone. Then, remove the pot from the oven.

Let the dish cool on the counter for about an hour until it can safely be put in the fridge overnight.

The next day, place the pot in the oven and turn oven to 300 degrees F. Bake the dish until heated all the way through.

Serve on top of a bed of creamy mashed potatoes with plenty of the sauce. And if you can get your fork in there, make sure you eat the marrow out of the bone. It’s the best part!!