1 onion, chopped
Bunch carrots, chopped
Celery (I used the frozen celery I put up last summer)
1/2 tsp. dried or 1 stem fresh thyme
a few leaves fresh or dried basil
2-3 sprigs or dried parsley
2 bay leaves
salt and fresh pepper to taste
Add a few tablespoons of butter and olive oil to a pan on the stove. Saute the veg and set aside.
Pour 3/4 cup flour onto a plate or bowl. Dip 3 lbs. beef shanks (3-4 shanks) in the flour. Brown in the pan, turning on each side.
Place the shanks in the pot, cover with the sauteed veg, add the spices. Pour in 1 cup dry white wine, 1 12 oz. can tomato paste, and add water to cover.
Cook in dutch oven at 350′ for 3 hours or crock pot on high 3-6 hours, until the meat is very tender.
Note: I keep tomato sauce in my deep pantry so used it in this recipe, but if you wanted to stick with a strictly fresh local recipe, you could omit.
Serve with salad and potatoes or rice.