Braised Beef Shank with Red Wine Reduction

Method

Directions

1. 1
   In a deep pot, heat the oil until hot but not smoking. Sear the shanks until each side is dark brown, then remove from the pot.
2. 2
   Lower the heat to medium and add the onions. Cook for 5 minutes, until they begin to turn translucent.
3. 3
   Add the carrots and garlic and cook another 5 minutes. If the ingredients begin to stick, add a splash of red wine to loosen them. Stir in the tomato paste and rosemary, coating the vegetables, and sauté 5 more minutes to let the flavors meld.
4. 4
   Return the shanks to the pot. Pour in the remaining wine and the water. Bring to a boil, then lower to a slow simmer. Cover and cook 4-5 hours, until the meat is fork tender.
5. 5
   Remove the meat from the liquid. Strain and discard the vegetables. Return the meat to the pot, reduce the liquid by half, and season to taste with salt and pepper.