Beef Shank Faux Osso Bucco

• 4 beef shanks - about three pounds total
• Salt
• Pepper
• Flour for dredging
• 1 tbsp butter
• 1bsp good olive oil
• 1 cup each onion, celery and carrot - All chopped finely
• 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 - drained as much as possible
• 1 cup flat leaf parsley, chopped
• 1 tsp lemon zest
• 1 large garlic clove, minced

1. Season the beef with salt and pepper and dredge in the flour. Working is batches, brown the beef in the oil and butter until the shanks are golden. Medium high heat in a large deep skillet.
2. Remove shanks from the oil and butter and set aside. In the same pan, add the onion, carrot, celery, bacon and garlic. Saute over medium high heat until veggies are tender - about 7 minutes. Add the wine and turn up the heat slightly to reduce the liquids. Another 6 minutes or so. Add broth, tomatoes and salt and pepper to taste - about a tsp of each.
3. At this point you can transfer the vegetables to a dutch oven and add the beef. Coover and simmer 2 hours or until meat is tender
4. OR
5. Add the veggies and beef in layers to a slow cooker and cook on low for four hours or until tender.
6. In a small bowl combine the chopped parsley, garlic and lemon zest. Add either the pot or the slow cooker for the final 10 minutes of cooking.
7. Serve over polenta, rice or mashed potatos.

beef, salt, pepper, flour, butter, olive oil, onion, bacon, garlic, white wine, beef stock, tomatoes, flat leaf parsley, lemon zest, garlic

Taken from www.epicurious.com/recipes/member/views/beef-shank-faux-osso-bucco-1246160 (may not work)