Ingredients

• 4 Beef Shanks (2- 2 1/2 inches thick)
• 2 Carrots
• 1 yellow Onion
• 4 cloves of garlic
• 2 stalks of Celery
• 2 cups of All-purpose flour
• 1 cup of Medium-bodied Red Wine
• 2 tbsp Olive Oil
• 2 tbsp Salted Butter
• 8 cups of Beef Stock
• Beef onion soup mix
• Rosemary, Parsley, Fresh Black Pepper, and Salt

Directions

1. Add olive oil and butter to a Dutch oven over low-medium heat 
2. Pat dry beef shanks
3. Mix flour with salt and pepper then lightly coat the shanks
4. Place shanks into Dutch oven roughly 1/2 apart
5. Over medium heat let shanks sit for 4 minutes then remove
6. Add chopped veggies, garlic, soup mix, and wine to Dutch oven
7. Placer shanks back in Dutch oven - be sure not to completely cover the beef
8. Add whole rosemary
9. Cover and place in the oven for 2 hours at 400 degrees
10. Remove from oven and remove rosemary, garnish with parsley, and serve with vegetables