Ingredients
Unit
1
Item
1.5 pound wagyu beef shank
Unit
1
Item
Tablespoon extra virgin olive oil
Unit
To Taste
Item
Salt and pepper
Unit
2
Item
Ribs celery, diced
Unit
1
Item
Carrot, diced
Unit
1/2
Item
Yellow onion, diced
Unit
3
Item
garlic cloves, minced
Unit
1
Item
Tablespoon tomato paste
Unit
1
Item
Thyme sprig
Unit
1
Item
Rosemary sprig
Unit
1/2
Item
Bottle dry white wine, like a pinot grigio or sauvignon blanc
Unit
1/2
Item
Cup beef stock
Unit
1
Item
Tablespoon butter
Unit
Pinch
Item
Flat leaf parsley
Steps
Step 1:
In a shallow dutch oven, heat the olive oil to medium high heat.
Step 2:
Pat beef shanks dry and season with salt an pepper.
Step 3:
Add shanks and cook 3-4 minutes per side. Remove shanks from heat and place on a plate.
Step 4:
Reduce heat to medium and add celery, carrots, and onion. Season with salt and pepper and cook until onion is translucent and celery and carrots are tender .
Step 5:
Add the garlic and cook for 1 minute.
Step 6:
Add tomato paste, thyme, rosemary, and bay leaf and stir until fragrant.
Step 7:
Add 3/4 of the wine and beef stock and stir to incorporate all ingredients.
Step 8:
Add beef shanks back into the pan, cover and place in the oven for 1 to 1.5 hours.
Step 9:
Place dutch oven on stove and heat to medium high heat. Place shanks on a clean late to rest.
Step 10:
Add remaining wine and butter to the pan and simmer for 5 minutes, until the mixture is thickened.
Step 11:
Serve shanks over creamy polenta or mashed potatoes and top it off with the pan sauce and fresh parsley.