Braised beef shanks in red wine and beef broth

 

I used beef shanks for this recipe. I believe they were about 1-2 pounds a piece. The bone marrow IS in the meat.

 

Remove from package and rinse

 

 

In a large skillet maintain a medium to high heat. I used Olive oil to base the meat in.  Sprinkle salt and pepper on each side.

 

Turn meat over on both sides and ensure a quick and thorough braise.

 

Place in a large roasting pan after braising

 

 

Use 1/2 onion, 10 cloves of garlic and  1 celery stalk

 

Place all vegetables in a food processor and until VERY fine

 

Use 2 cups of red cooking wine and 2 cups of beef broth. You can also use a really dry red wine such as a chardonnay. Place in skillet that the meat was braised in . Add onions, garlic and celery and stir for 8-10 minutes

 

Pour the red wine and beef broth mixture and its contents that were mixed over the skanks in the roasting pan over the braised skanks

 

Cover with foil and cook for 4 hours on 350 degrees. Remove from oven and serve over mashed potatoes with your favorite vegetable.

Enjoy!!