Ingredients:
3 to 4 tablespoons olive oil
1/2 cup flour, for dredging
6 beef veal shanks or oxtails
1 large onion, diced medium
1 large onion, diced medium
4 ribs celery, diced
3 to 4 carrots, sliced into 1/4 inch thick coins
4 cloves garlic, minced
3 bay leaves
1 tablespoon Italian herbs
1 28 ounce can crushed tomatoes
1/2 teaspoon each, Kosher salt and freshly ground black pepper or course ground pepper
1 cup good red wine
1 to 1 1/2 cups beef stock
a good handful fresh parsley leaves, chopped
3 to 4 carrots, sliced into 1/4 inch thick coins
4 cloves garlic, minced
3 bay leaves
1 tablespoon Italian herbs
1 28 ounce can crushed tomatoes
1/2 teaspoon each, Kosher salt and freshly ground black pepper or course ground pepper
1 cup good red wine
1 to 1 1/2 cups beef stock
a good handful fresh parsley leaves, chopped
Directions:
Preheat the oven to 350 degrees F.
In a Dutch oven or heavy bottom stock pot, add olive oil and heat until very hot.
In a plate combine the flour with salt and pepper. Dredge the shanks in the flour and shake off to remove any excess flour. Add shanks to the Dutch oven or pot and brown on all sides. This should take 5 to 6 minutes. When meat is browned, remove from pot and set aside.
Next add the onions, celery and carrots to the pot and cook until tender.
Add garlic and Italian seasoning and continue to cook for about 2 minutes.
Deglaze the pot with red wine, scraping up any bits from the bottom. Add the stock and bay leaves. Bring to a boil, add the meat back, the can of crushed tomatoes, stir and cover with the lid and place into the oven.
Cook for 2 to 2 1/2 hours, or until the meat is tender. Add cornstarch, a bit at a time and stir to thicken to desired consistency. Sprinkle parsley.
Serve hot over buttery polenta, grits or creamy mashed potatoes.
Preheat the oven to 350 degrees F.
In a Dutch oven or heavy bottom stock pot, add olive oil and heat until very hot.
In a plate combine the flour with salt and pepper. Dredge the shanks in the flour and shake off to remove any excess flour. Add shanks to the Dutch oven or pot and brown on all sides. This should take 5 to 6 minutes. When meat is browned, remove from pot and set aside.
Next add the onions, celery and carrots to the pot and cook until tender.
Add garlic and Italian seasoning and continue to cook for about 2 minutes.
Deglaze the pot with red wine, scraping up any bits from the bottom. Add the stock and bay leaves. Bring to a boil, add the meat back, the can of crushed tomatoes, stir and cover with the lid and place into the oven.
Cook for 2 to 2 1/2 hours, or until the meat is tender. Add cornstarch, a bit at a time and stir to thicken to desired consistency. Sprinkle parsley.
Serve hot over buttery polenta, grits or creamy mashed potatoes.
