Braised Beef Shanks: A Comforting, Hearty Meal

Pat the beef shanks dry with paper towels and season generously with salt and pepper.

Sear the Shanks:
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the beef shanks and sear them for about 3-4 minutes on each side until browned. Remove them from the pot and set aside.

Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for about 3-5 minutes to reduce slightly.

Add Remaining Ingredients:
Return the beef shanks to the pot. Add the beef broth, diced tomatoes (if using), thyme, and bay leaves. Ensure the shanks are mostly submerged in the liquid.

Braise the Shanks:
Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for about 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.

Serve:
Once done, remove the pot from the oven. Discard the bay leaves and thyme stems. Serve the beef shanks with the braising liquid and vegetables, garnished with fresh parsley if desired.

Serving and Storage Tips: