Ingredients
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4 beef shanks, cut 1 1/2 inches thick
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1/4 cup flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup olive oil
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1 large onion
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8 garlic cloves
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3 celery ribs
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3 large carrots, 1/2 inch
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1/2 teaspoon orange zest
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1/4 teaspoon sage
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1 teaspoon parsley
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1/4 teaspoon thyme
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1 bay leaf
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1 cup beef stock
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3/4 cup red wine
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4 large tomatoes, skinned and chopped
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3 ounces pancetta
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1 hot chili pepper, long
Instructions
- heat oven to 325 degrees.
- dredge the shanks in flour salt and pepper mixture.
- heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
- Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
- add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
- add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
- place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.