Ingredients
2 Grassfed Angus Beef shanks, cut 2″ thick (labeled as “Soup Bones”)
1/2 cup all-purpose flour plus 2 tablespoons
1/2 tsp. black pepper
4 tbsp. butter
4 tbsp. olive oil
1 large onion, chopped
1 garlic clove, minced
1 cup dry white wine (or red)
1 cup organic beef stock or broth
2 tsp. thyme
2 tbsp. parsley, fresh, minced
2 tbsp. organic tomato paste
1 tsp. grated lemon zest
3 carrots, peeled and thinly sliced
2 stalks of organic celery plus leaves
Directions
Heat 2 tbsp. butter and 2 tbsp. olive oil in a deep skillet or flame-proof casserole dish. Dredge the shanks in a mixture of 1/2 cup flour, salt, and pepper. Sauté in the olive oil/butter until browned on all sides – about 10 to 12 minutes (for thinner cut shanks, adjust the cooking times). Remove the shanks, reserving any juices in the pan.
Add up to 2 tbsp. more olive oil to the skillet. Add the onion, and cook until slightly caramelized. Add the garlic and sauté 1 more minute longer. Turn the heat to low, pour in the wine and stock/broth, and simmer for 2 more minutes while scraping up the brown bits. Return the shanks to the pan with the reserved juices.
Stir in the thyme, parsley, tomato paste, and lemon zest. Cover and simmer for 2 hours or until the meat begins to fall off the bone. Stir a few times during cooking. If the dish starts to dry out, add another 1/2 to 1 cup of stock/broth and continue cooking.
Add the carrots and celery, and cook 15 minutes longer or until the carrots are tender. Remove the meat to a warm platter, and tent with foil. Melt the rest of the butter and slowly mix in the remaining flour while stirring until the sauce is thickened.
Place the meat on warmed plates and spoon the sauce on top. Good with mashed potatoes or pasta, green beans, peas, broccoli, or salad. Don’t forget the hearty bread to sop up the sauce with. A well-bodied Cabernet wine such as Wild Horse, Sterling, 14 Hands, Bonterra, or your favorite, perfectly compliments this wonderful dish.
Enjoy!