Pat the shanks dry using paper towels.
In a shallow dish mix flour with seasoned salt (or white salt) and black pepper).
Coat the shanks in the flour (shaking off any excess flour).
Heat butter with oil over medium heat in a large Dutch oven.
Add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl.
Add in onions, carrots, celery, chili flakes and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic the last 2 minutes of cooking).
Add in the wine, broth undrained tomatoes, olives and bay leaves; bring to a boil stirring.
Season with a little salt an black pepper.
Arrange the shanks in the pot in one layer; bring to a boil on top of the stove.
Set oven to 325 degrees.
Transfer the pot to oven and cook covered until tender (about 2-1/2 hours).
Serve with cooked pasta and pass the grated parmesan cheese at the table.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2036.2 Kcal (8525 kJ)
Calories from fat	1703.28 Kcal
		% Daily Value*
Total Fat	189.25g	291%
Cholesterol	119.89mg	40%
Sodium	1312.19mg	55%
Potassium	249.93mg	5%
Total Carbs	27.53g	9%
Sugars	2.99g	12%
Dietary Fiber	3.28g	13%
Protein	122.09g	244%
Vitamin C	8.7mg	15%
Vitamin A	0.2mg	6%
Iron	1.5mg	8%
Calcium	119.4mg	12%

Amount Per 100 g
Calories	1026.6 Kcal (4298 kJ)
Calories from fat	858.75 Kcal
		% Daily Value*
Total Fat	95.42g	291%
Cholesterol	60.45mg	40%
Sodium	661.57mg	55%
Potassium	126.01mg	5%
Total Carbs	13.88g	9%
Sugars	1.51g	12%
Dietary Fiber	1.65g	13%
Protein	61.55g	244%
Vitamin C	4.4mg	15%
Vitamin A	0.1mg	6%
Iron	0.8mg	8%
Calcium	60.2mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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