Ingredients:
For Beef Shanks:
• 4–6 beef shanks, about 1/2 lb each
• 2 tbsp flour for dredging
• 2 tbsp olive oil, plus more if needed
• 2 tbsp butter
• 1/4 lb (110 g) thick-cut bacon, finely diced
• 1 large onion, finely diced
• 2 1/2 cups carrots, finely diced
• 8 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 bay leaves
• 2 tbsp tomato paste
• 14 oz canned peeled tomatoes, seeded and chopped
• 1 1/2 cups dry red wine
• 5–6 cups Beef Bone Broth or Beef Stock
• Rosemary Salt
For Rosemary salt
• 3 g fresh lemon zest
• 250 g Kosher salt
• 16 g fresh rosemary leaves
• 8 g fresh sage leaves
• 20 g fresh garlic
For the Gremolata:
• Zest of 1 lemon
• 3 tbsp finely chopped parsley
• 3–4 cloves garlic, minced
Directions:
To make the salt:
• Pulse all ingredients together in a food processor until the herbs and garlic are finely minced and fully integrated into the salt.
To make beef shanks:
In a large Dutch oven, heat the olive oil and butter over medium-high heat.
Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
• Remove the bacon with a slotted spoon to a large plate.
• Season the shanks generously with your rosemary salt.
• Dredge lightly in flour, shaking off any excess.
• Sear the shanks until a deep golden-brown crust forms on both sides (about 4–5 minutes per side).
• Move the shanks to a plate.
• Turn the heat down to medium.
• Leaving the fat in the pan, add the onion and the carrots.
• Sauté until soft and translucent (about 6–8 minutes), scraping up the browned bits.
• Stir in the tomato paste and cook for 2 minutes until brick-red.
• Add the canned tomatoes, the rest of the carrots, thyme, rosemary, and bay leaves.
• Pour in the red wine and let it reduce by half.
• Return the bacon back into the pot.
• Nestle the shanks and their juices back into the pot.
• Pour in the beef stock.
• Bring to a gentle boil.
• Cover tightly and place in a preheated oven.
• Cook for 2.5 to 3 hours until the beef is completely fork-tender and falling off the bone.
• Take it out of the oven and let it rest for 30-50 minutes.
• Discard the herb sprigs and bay leaves from the pot.
• Taste the sauce, adjust seasoning, and serve hot topped generously with the fresh gremolata.
For Gremolata:
• Mix the lemon zest, parsley, and garlic in a small bowl.
Tip: Serve with Saffron Risotto.
