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ā¢ 4ā6 shanks (veal, beef, pork, or lamb), about 1/2 lb (230 g) each ā¢ 2 tbsp flour for dredging ā¢ 2 tbsp olive oil, plus more if needed ā¢ 2 tbsp butter ā¢ 1/4 lb (110 g) thick-cut bacon ā¢ 1 large onion, finely diced ā¢ 2 1/2 cups (300 g) carrots, use 1 cup finely diced for the sauce ā¢ 8 sprigs fresh thyme ā¢ 3 sprigs fresh rosemary ā¢ 2 bay leaves ā¢ 2 tbsp tomato paste ā¢ 14 oz (400 g) canned peeled tomatoes, seeded and chopped ā¢ 1+1/2 cups (360 ml) dry wine (white for veal or pork, red for beef or lamb) ā¢ 5-6 cups (1.2 L) Beef Bone Broth or Beef Stock ā¢ Rosemary salt and black pepper, to taste ā¢ Gremolata: ā¢ Zest of one lemon ā¢ 3 tbsp finely chopped parsley ā¢ 3ā4 cloves garlic, minced
1. Salt meat and add light flour and rub in 2. Put pancetta in a cold pan (not the dutch oven) and turn on heat, render out fat 3. Remove pancetta leave fat, then sear off beef in the same pan. Can add some extra oil after flipping meat so they don't burn. If meat is bulging out, snip silver skin. 4. Finely dice half the carrots, cut chunks for the rest. Dice onions too. 5. Sweat vegg in the Dutch oven. Add garlic, then add tomato paste, cook off. 6. Add pancetta, add red wine (1 cup). Let cook down. 7. Add canned tomatoes, cook down. 8. Once thicc, add beef stock. 9. Add beef to barely submerged, herbs, and deglaze and fond from other pan. 1 tsp of red wine vinegar (or worches) 10. Cover and put in the oven at 325F for 3 hours. After an hour and a half, skim some of the fat on top out, save the fat, add the rest of the carrots. 11. Let it rest in the liquid for an hour to relax. - Gremolata 13. Chop parsley, zest lemon and garlic.
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