Braised Beef Shanks (Or Beef Cheeks)

• 3-4 pounds beef shanks (or beef cheeks work as well)
• 2 onions, peeled, diced
• 4 cloves garlic, peeled, chopped
• 3 stalks celery, diced
• 2-3 carrots, peeled, diced
• 1 sweet potato, diced (peeling is optional)
• 3 bay leaves
• 3-4 tablespoons vegetable oil (for browning meat)
• 2 cups white wine
• 3 ears of fresh corn, sliced (about 3 inch slices)

1. Heat the oil in a flat bottom saute pan that has a lid
2. Dredge the meat in flour, brown in hot oil, remove from pan
3. Saute onion for a few minutes, add garlic
4. Add vegetables (except for the corn), bay leaf , stir for a minute or two
5. Return the meat to the pan , scatter corn slices
6. Add the wine, cover and bring to a simmer and cook until tender (about 90 minutes).
7. You can thicken the sauce, but I prefer to remove meat and vegetables and simmer until the sauce is a bit thickened

beef, onions, garlic, stalks celery, carrots, sweet potato, bay leaves, vegetable oil, white wine, corn

Taken from food52.com/recipes/28595-braised-beef-shanks-or-beef-cheeks (may not work)