July 25, 2014
"have made this recipe with beef shanks and lamb shanks. Great both ways. I served it over egg noddles with butter and parley and also over green pasta."
- Serving Size: 1 (666.2 g)
- Calories 582.8
- Total Fat - 18.2 g
- Saturated Fat - 5.1 g
- Cholesterol - 135.5 mg
- Sodium - 1389.5 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 4.5 g
- Sugars - 9.6 g
- Protein - 77.1 g
- Calcium - 131.3 mg
- Iron - 9.8 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.4 mg
Preheat oven to 350 degrees F.
In a shallow dish combine flour, salt and pepper. Roll beef pieces in the flour mixture and shake off excess.
Heat 1/2 tablespoons of the oil in a Dutch oven or heavy over proof skillet over medium-high heat. In two batches, brown the beef on all sides, about 8 to 10 minutes per batch, using the remaining 1/2 tablespoons oil for the second batch.
Remove the beef to a bowl and set aside.
Reduce heat to medium; add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds.
Stir in tomato sauce, wine basil thyme and bay leaf.
Add the reserved beef and returned to a simmer.
Cover and bake for 1 1/2 hours, or until the beef is tender, turning the meat once after 45 minutes.
Discard the bay leaf, taste and adjust seasoning.
Sprinkle with parsley and serve.
Tips & Variations
- Shallow dish
- Dutch oven or heavy over proof skillet