Ingredients:
• 2 pounds beef shank
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, cut into 1/2-inch cubes
• 2 stalks celery, cut into 1/2-inch cubes
• 1 cup Sherry
• 2 cups beef broth
• 2 TB spoons fresh thyme, chopped
• 3 garlic cloves, chopped
Directions:
• Preheat your oven to 300°F (150°C).
• Generously season all sides of the beef shank with salt and black pepper.
• Heat the olive oil over medium-high heat in a deep, oven-proof skillet or Dutch oven with a lid.
• Add the beef shank and sear until deeply browned on all sides, about 5 to 10 minutes.
• Transfer the shank to a plate and set aside.
• In the same skillet, add the cubed onion and celery. Sauté for 5 to 10 minutes, stirring occasionally, until the onions begin to turn translucent.
• Pour the Sherry over the vegetable mixture and bring it to a boil. Use a wooden spoon to scrape up all those flavorful, browned bits stuck to the bottom of the pan.
• Return the beef shank to the skillet, nesting it into the onion and wine mixture.
• Pour in the beef broth and evenly sprinkle the fresh thyme over the shank.
• Cover the skillet tightly with its lid and transfer it to the preheated oven.
• Bake for at least 3 hours, or until the meat is incredibly tender and literally falling off the bone.
• Give the rich sauce a taste, add the chopped garlic, season with a final pinch of salt and pepper if needed, and serve hot.
