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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I have made this recipe with beef shanks and lamb shanks. Great both ways. I served it over egg noddles with butter and parley and also over green past (recipe 154037) Ingredients:
2 tablespoons all-purpose flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 lbs beef shanks, trimmed of fat |
1 tablespoon olive oil |
1 onion, diced |
2 carrots, diced |
1 stalk celery, diced |
2 garlic cloves, chopped |
1 1/2 cups tomato sauce |
1 1/2 cups white wine |
1 tablespoon fresh basil, chopped |
1 1/2 teaspoons fresh thyme, chopped |
1 bay leaf |
1 tablespoon fresh parsley, chopped |
Directions:
1. Preheat oven to 350 degrees F.
2. In a shallow dish combine flour, salt and pepper. Roll beef pieces in the flour mixture and shake off excess.
3. Heat 1/2 tablespoons of the oil in a Dutch oven or heavy over proof skillet over medium-high heat. In two batches, brown the beef on all sides, about 8 to 10 minutes per batch, using the remaining 1/2 tablespoons oil for the second batch.
4. Remove the beef to a bowl and set aside.
5. Reduce heat to medium; add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds.
6. Stir in tomato sauce, wine basil thyme and bay leaf.
7. Add the reserved beef and returned to a simmer.
8. Cover and bake for 1 1/2 hours, or until the beef is tender, turning the meat once after 45 minutes.
9. Discard the bay leaf, taste and adjust seasoning.
10. Sprinkle with parsley and serve.
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