An Italian dish made by dredging and searing beef shanks, then slowly cooking them with tomato, carrot, and celery stalks. The long cooking time makes the meat tender enough to pull away from the bone, creating an impressive red-meat option for entertaining.
Lightly dredge the shank pieces in flour and shake off the excess.
Heat the olive oil in a large pot. Sear the shanks on all sides, then set them aside.
Sauté the carrot, celery stalks, onion, and garlic in the same pot for a few minutes.
Add the tomato, beef broth, salt, and black pepper, then return the shanks to the pot.
Cover and cook over low heat, checking occasionally, until the meat is tender enough to pull away from the bone.
Transfer the shanks and vegetable sauce to a warm serving dish and serve.
Important: The shanks need to cook slowly over low heat to become tender; do not try to shorten the cooking time. Allergen: contains wheat and gluten from the flour coating. Check the bottom of the pot occasionally; if the liquid reduces during the long cooking, the dish may burn.
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