Ingredients
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4 teaspoons olive oil
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2 beef shanks
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4 teaspoons French dry rub
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2 stalks celery, sliced 1/4 inch thick
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4 medium carrots, sliced 1/4 inch thick
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1 large onion, sliced into thin wedges
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1 (14 ounce) can roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them (with juice)
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1/2 bottle dry red wine, drink the rest
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1 can beef broth
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fresh cracked black pepper
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2 sprigs rosemary, stripped and use only the leaves
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2 sprigs thyme, stripped and use only the leaves
Instructions
- 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
- In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
- Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
- Now add the tomatoes, broth, wine and pepper and fresh herbs.
- Bring to a boil, cover and reduce to a simmer for 30 minutes.
- When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
- Pour this over top.
- I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
- Don't forget the wine!