4 beef shanks, about 1 inch thick each, about three pounds total
Flour for dredging
1 tbsp butter
1bsp good olive oil
1 cup each onion, celery and carrot finely chopped – 3 cups total
2 bacon slices uncooked and diced
3 cloves garlic, minced
1 cup dry white wine
1 cup beef stock
1 14.5 oz can of diced tomatoes completely drained
1 cup flat leaf parsley, chopped
1 tsp lemon zest
1 large garlic clove, minced
On a large plate, combine the flour, salt and pepper. Stir and mix with fork until very well incorporated.
Dredge the shanks in the flour mixture.
In a large skillet, on medium high heat, brown the shanks in the oil and butter until golden brown. Work in batches if needed so as not to crowd the shanks.
Remove shanks and set aside.
In the same skillet, saute’ the onion, carrot, celery, bacon and garlic over medium high heat until tender. 5-7 minutes. Add in the wine and turn up the heat slightly to reduce the liquids by at least 1/3. Add broth, tomatoes and salt and pepper to taste – about a tsp of each.
Layer the vegetables and beef, in layers, in the bottom of the crockpot or slow cooker. Cook on low setting for 4-5 hours or until tender.
In a small bowl combine the chopped parsley, garlic and lemon zest and add it into the crock pot the final 10 minutes of cooking time.