4 beef shanks (about 1 1/2 inches thick)

2 tablespoons olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 garlic cloves, minced

1/2 cup dry white wine

1 can (14 oz) crushed tomatoes

1 cup beef broth

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

1 tablespoon lemon zest (for garnish)

Preheat the oven to 325°F (165°C).
In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Season beef shanks with salt and pepper, then brown them in the hot oil for 4-5 minutes per side. Remove and set aside.
In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the white wine and let it cook for 3-4 minutes, scraping up any browned bits from the bottom.
Stir in crushed tomatoes, beef broth, dried thyme, and bay leaf. Bring to a simmer.
Return browned beef shanks to the pot, ensuring they’re partially submerged in the liquid.
Cover the pot with a lid and bake in the oven for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.
Before serving, garnish with chopped fresh parsley and lemon zest.

Feel free to experiment with adding parsnips, turnips, or mushrooms for additional flavor.

Rosemary or oregano can be used as alternative herbs for variation.

A squeeze of lemon juice can further brighten the dish right before serving.

This dish pairs beautifully with mashed potatoes, polenta, or crusty bread.