Beef Shank Casserole

Beef shanks are so rich and absolutely perfect when slow cooked- plus they are very inexpensive. A dinner that cooks itself and it’s budget friendly as well - Yes thanks!

Ingredients

• beef shanks  ·  2 pounds 
• salt  ·  1/2 teaspoon 
• pepper  ·  1/2 teaspoon 
• all purpose flour  ·  3 tablespoons 
• olive oil  ·  3 tablespoons 
• large onion, diced  ·  1 
• carrots, diced  ·  1 cup 
• celery, chopped  ·  1 cup 
• Herbies Thyme Leaves, rubbed  ·  1 tablespoon 
• Herbies Bay Leaves - Turkish (whole)  ·   
• tomatoes, canned or sauce  ·  1 cup 
• Beef broth  ·  2 cups 

Instructions

1. Pat dry the beef shanks to remove any excess moisture. Secure the meat to the bone with kitchen twine. Season each shank with salt and pepper and dredge them in flour, shaking off any excess.
2. In a Dutch oven pot, add oil and place it over high heat. Once hot, Add the beef shanks into the pan and brown all sides, about 3 minutes each. Remove the shanks from the pot.
3. In the same pot add onion, carrot and celery and saute until translucent.
4. Add fresh thyme, bay leaves and tomato.
5. Cook for 10 minutes then add white wine, beef stock and return the shanks in the pot. Once it boils, remove the pot from the heat.
6. Preheat the oven to 325°F.
7. Place the lid on the Dutch oven and cook in the oven for 20 minutes or up to 2 hours until fork tender.
8. Carefully remove the cooked shanks from the pot. Pour all the sauce from the pot over the shanks and serve immediately.