Beef Shanks with Vegetables

1. Preheat the oven to 300 F. Heat a large Dutch oven with the canola oil over medium-high heat on the stove top. While the pan becomes hot, combine the flour and the first listed amounts of salt and pepper in a shallow dish. Place each of the beef shanks into the flour mixture, shaking the excess off each side. Once the oil is hot, place the floured beef into the pan. Allow the meat to brown before turning, approximately 3 minutes. Turn and allow to sear for another 3 minutes. Remove meat from the pan and set aside.
2. Toss the onion, garlic, carrots, mushrooms and remaining seasonings into the pan. Use a wooden spoon to scrape the browned bits from the bottom of the pan. Allow the vegetables to cook for 5 minutes, stirring occasionally.
3. Then pour in the Merlot and stir to de-glaze the bottom of the pan. All of the flavor on the bottom needs to be worked up and made part of the broth. Add the water.
4. Return the meat to pan, pressing to partially submerge.
5. Cover pot and bake in the preheated 300 F oven for 2 hours.
6. Remove from the oven and add the frozen peas. Cover and return to the oven for 30 minutes. Remove pot from oven.
7. Carefully remove the bones from the pot, scraping the marrow into the broth. Using your spoon, gently break the tender meat into bite-sized pieces.
8. Serve over your choice of rice, mashed potatoes, mashed cauliflower, or mashed parsnips.