Beef Shank Braised in Red Wine

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This recipe can be made in either a slow cooker or simmered in a dutch oven or similarly heavy bottomed pot on the stove top. Searing the meat, and sautéing the vegetables is  important to the flavor, so don’t skip this part. The local meat market, El Pueblo, has shanks.. For the wine, I used Fetzer’s Cabernet Sauvignon, which is on sale this week at Lorenzos Town and Country Market. Serves 4-6 Ingredients 3 TBSP olive oil 3-4 pounds beef shank, cut 1 ½ inches thick 2 cups red wine 2 cups beef or chicken broth 1 cup tomato sauce  3 celery stalks 3 peeled carrots 1 large onion 8 cloves coursely chopped garlic 1 teaspoon rosemary, finely chopped 1 bay leaf 1 TBSP wine vinegar 1 tsp salt Black pepper to taste Parsley Heat the olive oil in a heavy bottomed pan until it shimmers. Add beef shanks and cook them over medium high heat until they are well browned on both sides. This will take five to six minutes. If using a slow cooker, put the shanks in the slow cooker now. Turn slow cooker on high setting. Reduce heat in stovetop pan to medium.  Coarsely chop the vegetables and add to pan. Saute until onions are just becoming translucent, then add chopped garlic and rosemary, saute an additional three minutes and add vegetables to meat in slow cooker. Heat the liquid ingredients in a pan and add to the slow cooker. Reduce heat to low. Cook for eight hours, or until meat is very tender. Adjust salt and pepper to taste. If cooking the dish on the stove, simply combine the seared meat, the sauted vegetables, and the liquid in a dutch oven. Bring to a slow boil, reduce heat and simmer for 4 hours, or until meat is very tender. Adjust salt and pepper to taste. Serve over egg noodles, or with a crusty French bread. Pass chopped parsley for diners to sprinkle on meat.  This dish pairs well with Turkovich Syrah-Viognier 2015 ($23)]]>

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