INGREDIENTS
2-3 pounds shanks cut into 1 inch pieces (veal, beef, pork, or whole lamb shanks- your choice!)
1/4 cup butter
1/2 cup all-purpose flour for dredging
3 cups finely diced yellow onion (about 2 medium onions)
1 cup finely diced celery (about 2 stalks)
3/4 cup finely diced carrot (about 2 small carrots)
1 tsp. dried oregano
1 large sprig thyme
1 bay leaf
3/4 cup dry white wine
2 Tbs. tomato paste
1 28-oz. can Italian plum chopped tomatoes
1 cup stock (beef, chicken, lamb, pork all work depending on preference!)
salt and pepper to taste
STEPS
Heat the oven to 350°F.
Season the shank pieces with salt and pepper. Put the flour in a dish. Dredge the shanks very lightly in flour, thoroughly shaking off the excess.
Place the shanks in a single layer on a baking sheet.
In a large heavy skillet, heat 3 Tbs. of the oil over medium-high heat. Put the shanks in the pan and sear until nicely browned on all sides, 2 to 3 minutes per side.
Move the shanks to the roasting pan. Repeat with the remaining shanks.
Pour off the excess fat in the pan (be careful, the oil will be hot). Return the pan to medium heat and add the butter and remaining oil. Add the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the vegetables until soft and lightly browned.
Increase the heat to medium-high, add the wine and scrape up any brown bits until the wine is reduced. This will take about 2-3 minutes.
Stir in the tomato paste and add the canned chopped tomatoes, the broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of pepper. Bring to a boil, and pour the contents of the pan over the shanks in a dutch oven or heavy pot. Cover tightly with heavy-duty aluminum foil.
Braise the shank in the oven until fork-tender, approximately 1-1/2 to 2 hours, checking the liquid occasionally.
If the liquid has cooked down, add enough broth to keep the level about halfway up the shanks.
The shank should pull apart easily with a light tug of the fork when it's done.
Serve with a nice bold wine! Bon Appetit!