Beef Shank Sauce over Polenta

By khojnicki

Ingredients

• 5 lbs trimmed beef shanks, cut 2" thick
• Kosher salt and freshly ground pepper
• 3 tbsp EVOO
• 2 onions, cut into 1/2" dice
• 4 celery ribs, cut into 1/2" dice
• 2 carrots, cut into 1/2" dice
• 2 c dry red wine
• One 28 oz. can crushed tomatoes
• 2 c low sodium vegetable broth or water
• Cooked polenta or pasta for serving

Preparation

Step 1

Preheat the oven to 325 degrees F. Season the shanks with salt and pepper. In a large dutch oven, heat the oil. Add half of the shanks to the pot and cook over moderately high heat, turning once, until browned, about 7 mins. Transfer to a plate. Repeat with the remaining shanks.

Pour off all but 2 tbsp fat from the dutch oven. Add the onions, celery, carrots and a generous pinch of salt and cook over moderate heat, stirring until the vegetables are very soft and golden. Add the wine and bring to a boil. Simmer over moderate heat for 2 mins. Add the tomatoes and broth and bring to a boil. Return the shanks and any accumulated juices to the dutch oven. Cover and braise in the oven for 3 hours until the meat is tender.

Serve over polenta or pasta.