Mmmmm.... Shanky goodness
Here's What You Need...
4 Beef or Veal Shanks
1 big ass can of tomato sauce
4- 5 carrots
2 onions
TBS garlic
salt & pepper
parsley
oregano
2 cups White Wine
Stock
Rinse and pat dry your shanks. Liberally salt and pepper them.
Heat olive oil in the bottom of your dutch or oven safe pan. Place shanks season side down to brown. Season other side while we wait.... and FlIP! Do 2 at a time, or however many you can get flat in your pan. Mine were LARGE.
Set them aside for now.
Once they are all browned saute the carrots, onion, and garlic for 10 minutes or so. Toss in the wine to deglaze.. stir cook cook....add the tomato sauce and stirrrrrrr some more.....
Once it's all combined return those shanks to the pan making sure everyone gets a good dunk in the sauce. Add stock to get to where you need to be, about all the way covered.
Pop it in the oven at 275 for round about 2 1/2 hours. Make sure to check the liquid levels during the cooking. The occasional baste might be necessary.
Make sure you don't dump the marrow out during all the jostling. It really is delicious, Mmmmmmm.... I was always afraid it'd be gritty but it was lovely. I served this with well seasoned rice, but you could do buttered egg noodles too.
It has a very clean simple taste, if you are looking for a more complex dish you'll need to spice it up. A little red pepper flake, a bay leaf, some fresh thyme or sage (or BOTH) some roasted veggies.... the possibilities are endless!
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