Ingredients
Scale
- 4 beef shanks
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup white wine
- 2 cups beef broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Season the beef shanks with salt and pepper, then brown on all sides in the pot.
- Remove the shanks and set them aside.
- Add onion, carrots, and celery to the pot, cooking until softened.
- Stir in garlic and cook for an additional minute.
- Deglaze the pot with white wine, scraping up any browned bits.
- Add beef broth, diced tomatoes, thyme, and bay leaf back to the pot.
- Return the beef shanks to the pot, cover, and simmer for 2-3 hours until tender.
- Serve with gremolata and creamy polenta.
Notes
- For best results, use bone-in beef shanks for rich flavor.
- Allow the dish to rest for a few minutes before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg