Beef Shank Osso Bucco

INGREDIENTS:

4 pounds Tierra Verde Farms Beef Shanks

2 Tbsp flour

3 Tbsp olive oil

3 large carrots, peeled and diced

3 celery stalks, diced

1 large yellow onion, diced

8 cloves garlic, finely chopped

4.6 oz tomato paste

1 cup dry red wine

3-4 sprigs fresh rosemary

10-12 sprigs fresh thyme

2 dried bay leaves

14 oz crushed tomatoes

1-2 cups Tierra Verde Farms beef bone broth

Optional: gremolata and parmesan cheese for serving

Gremolato ingredients:

1/3 cup fresh parsley, chopped

1 lemon, zested and juiced.

1 garlic glove, finely chopped

DIRECTIONS:

1. Thaw beef shanks and pat dry.  Tie with kitchen string to form tight circle if desired (this will make it easier to sear).  Season with salt and pepper and dredge in flour.
2. Heat 2 Tbsp olive oil in a large dutch oven.  Sear beef shank 4-5 minutes per side until browned.  Remove beef from dutch oven and set aside.
3. Add remaining olive oil to pan and cook the soffrito (carrots, celery, and onion), adding salt and pepper as desired.  Cook for 10-15 minutes until brown and fragrant.
4. Add the garlic and tomato paste.  Cook for another 2-3 minutes.  Deglaze the pot with the red wine, scraping up browned bits with a wooden spoon.  Simmer until the wine is nearly all cooked off.
5. Tie the fresh herbs together with kitchen twine and add to the pot with the bay leaves, crushed tomatoes, and beef broth.  Stir to combine, then nestle the beef shanks into the pot.  
6. Bring the mixture to a boil, then reduce the heat and simmer gently for 3-4 hours.  Spoon sauce over the beef shanks every hour or so.  Add extra broth or water if needed.  The dish is ready when the osso bucco shreds easily with a fork.
7. Serve with polenta or mashed potatoes or thick noodle pasta like pappardelle, topped with gremolata.  
8. ENJOY!