Serves 4

• 4 beef shanks, uncut
• flour
• 4tbs unsalted butter
• extra virgin olive oil
• 2 leeks or onions, sliced
• 2 stalks celery, chopped
• 4 carrots, sliced
• 1 clove of garlic, chopped
• 8oz fire roasted red peppers, sliced
• 1 15oz can chopped tomatoes with liquid
• 1 cup water or homemade beef stock
• 2 strips of fresh lemon rind
• 2 tsp fresh thyme
• salt & pepper

1. Dip shanks in flour, sprinkle with salt & pepper.
2. Brown on both sides in olive oil and butter.
3. Remove meat and saute all vegetables approx 5 min.
4. Return meat back to the pot, add remaining ingredients.
5. Liquids should cover meat and vegetables 2/3 of the way.
6. Put Dutch Oven tightly covered in preheated oven at 300F.
7. Braise 1.5 - 2 hours. Check periodically to ensure that liquid covers the meat and vegetables.

Serve meat in bowls, pour sauce on top, then sprinkle with gremolata.

1. ½ cup minced fresh parsley
2. 2 cloves garlic, minced
3. 1 tsp lemon zest