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1.
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Preheat the oven to 300 F. Heat a large Dutch oven with the canola oil over medium-high heat on the stove top.
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While the pan becomes hot, combine the flour and the first listed amounts of salt and pepper in a shallow dish.
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Place each of the beef shanks into the flour mixture, shaking the excess off each side.
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Once the oil is hot, place the floured beef into the pan.
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Allow the meat to brown before turning, approximately 3 minutes.
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Turn and allow to sear for another 3 minutes.
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Remove meat from the pan and set aside.
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2.
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Toss the onion, garlic, carrots, mushrooms and remaining seasonings into the pan.
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Use a wooden spoon to scrape the browned bits from the bottom of the pan.
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Allow the vegetables to cook for 5 minutes, stirring occasionally.
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3.
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Then pour in the Merlot and stir to de-glaze the bottom of the pan.
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All of the flavor on the bottom needs to be worked up and made part of the broth.
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Add the water.
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4.
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Return the meat to pan, pressing to partially submerge.
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5.
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Cover pot and bake in the preheated 300 F oven for 2 hours.
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6.
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Remove from the oven and add the frozen peas.
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Cover and return to the oven for 30 minutes.
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Remove pot from oven.
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7.
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Carefully remove the bones from the pot, scraping the marrow into the broth.
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Using your spoon, gently break the tender meat into bite-sized pieces.
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8.
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Serve over your choice of rice, mashed potatoes, mashed cauliflower, or mashed parsnips.
