Braised Beef Shanks in Zinfandel Reduction

Preheat oven to 325° F.

Beef Shanks

Trim beef shanks and remove any excess fat surrounding the meat.

With a knife, make incisions in the thick connective tissue that surrounds the meat. This tissue will tighten during cooking and push the beef shanks out of their circular form.

Optional - you can tie kitchen string around each shank to keep a circular shape during cooking.

Season beef shanks generously with coarse salt and fresh ground pepper.

In a 6 qt Dutch oven, heat 2 tablespoons of olive oil. Sear the beef shanks on both sides. Add the onions, shallots, celery and carrots and continue to sauté until the onions are translucent.

Add the Zinfandel red wine and reduce liquid by half. Add the 3 cups of beef stock until it just covers the meat.

Add the cans of peeled tomatoes including liquid, and break apart the tomatoes with a spoon. Add the can of tomato paste, and stir to mix thoroughly.

Add the bay leaf, rosemary, oregano and basil and bring the braising liquid to a slow boil. Place the pot in the oven uncovered. Check every 1/2 hour. Turn the shanks over after 1 hour. If the braising liquid reduces too quickly, add more wine and/or beef stock to replenish. The beef shanks should be covered by the braising liquid at all times.

Continue to cook for 2 (or more) hours until the meat is tender.

Zinfandel Reduction

Remove the Dutch oven from the oven, and transfer the beef shanks to a plate, cover to keep warm. Remove the bay leaf and rosemary sprig. Transfer the liquid and contents from the Dutch oven to a mixing bowl.

With a hand-held blender, puree the braising liquid until smooth, about 30 seconds. The sauce should be thick enough to coat the back of a spoon.

If too thin, pour the sauce back into the Dutch oven, and continue to reduce on the stove until the sauce thickens sufficiently.

To Serve

Place beef shank on the plate, spoon the Zinfandel reduction over the top.