Serves 4

Ingredients
  • 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
Prepare on the stove top in a Dutch Oven
  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.

How to make gremolata
  1. ½ cup minced fresh parsley
  2. 2 cloves garlic, minced
  3. 1 tsp lemon zest
Serve with polenta, potatoes, quinoa or crusty bread.

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