This recipe is tradionally made with veal shanks but thought I’d try it with beef this time , so amazing❤️
4 tablesp olive oil
2 tablesp butter
3 to 4 cross cuts of beef shank with the bones in
1 small onion – chopped
2 stalks of celery – chopped
2 carrots – chopped
4 cloves of garlic – minced
1 tablesp dried rosemary
1/2 teasp dried thyme
1 bay leaf
1/2 teasp dried oregano
salt and pepper to taste
1 6oz can tomato paste
1/2 cup white wine plus more
2 cups beef broth plus more
1/2 to 3/4 lb of fresh long pasta
In a Dutch oven heat oil and butter, brown the beef shanks on all sides. Then remove beef and add onion,celery,carrots,garlic and all seasonings to the oil. Cook scraping the pan from the bottom for about 1 min.
Pour wine into pan, stirring and scrape once more to loosen all the brown bits on the bottom of the pan. Allow to boil, uncovered, for about 5 mins. Then add tomato paste and stir together.
Arrange the beef shanks in a single layer in the pan and pour beef broth over beef, make sure it covers at least 3/4 of meat,season with more salt & pepper.
Simmer for 2 to 3 hrs or until beef is fork tender. Cooking time may vary depending on thickness and quality of the meat. Make sure as the meat and veggies simmer check the amt. of liquid , add more broth and /or wine about 1/2 cup at a time if needed, adjust the seasonings to taste.
Once meat is tender, remove meat and bay leaf from pan. With emersion blender smooth out sauce slightly leaving alittle chunky.
Cook pasta till tender, strain, and toss with sauce. Place in serving bowl, top with Beef and more sauce. Parmesan cheese sprinkled if desired. Enjoy❤️