I love most anything served over polenta but, this sauce I often find myself eating right out of the pot! The aroma that will hit you when you enter the kitchen after this sauce has been simmering in the oven is like no other. Enjoy! xo
Beef Shank Sauce Over Polenta
5 lbs trimmed beef shanks, cut 2 inches thick
Freshly ground pepper
3 tablespoons extra virgin olive oil
2 onions, cut into 1/2 inch dice
4 celery ribs, cut into 1/2 inch dice
2 carrots, cut into 1/2 inch dice
2 cups dry red wine
One 28 ounce can crushed tomatoes
one 14.5 ounce can diced tomatoes
2 cups water
cooked polenta or pasta for serving
Preheat the oven to 325 degrees. Season the shanks with salt and pepper. In a large oven proof casserole pan, heat the olive oil until shimmering. Add half of the shanks to the casserole and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate. Repeat with the remaining shanks.
Pour off all but 2 tablespoons of fat from the casserole. Add the onions, celery, carrots and a generous pinch of salt and cook over moderate heat, stirring, until the vegetables are very soft and golden, 15 minutes. Add the wine and bring to a boil. Simmer over moderate heat for 2 minutes. Add the tomatoes and broth and bring to a boil. Return the shanks and any accumulated juices to the casserole. Cover and braise in the oven for 3.5 to 4 hours, until the meat is very tender.
Using tongs or a slotted spoon, transfer the shanks to a plate and let cool slightly. Using 2 forks, shred the meat . Add the meat back into the sauce and rewarm over moderately low heat. Season the sauce with salt and pepper and serve with polenta or pasta.