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1
Season the shanks generously on all sides with the salt and black pepper.
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2
Place the flour on a large plate.
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3
Dredge the shanks in the flour and shake to remove any excess.
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4
Heat a Dutch oven or large, heavy saute pan over high heat.
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5
Add the shanks and sear until well-browned on all sides, about 8 minutes.
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6
Remove the shanks.
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7
Add the onions, carrots, and celery, and cook, stirring, for 4 minutes.
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8
Add the garlic and cook, stirring, for 1 minute.
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9
Add the wine and cook, stirring, to deglaze the pan.
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10
Cook until slightly reduced, about 5 minutes.
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11
Return the shanks to the pot and add the stock, bay leaves, and rosemary, and bring to a boil.
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12
Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer until the shanks are tender, about 1 hour and 45 minutes to 2 hours, skimming to remove any scum that forms on top.
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13
Preheat the oven to 375 degrees F.
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14
Remove from the heat and discard the bay leaves.
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15
Transfer the shanks to a large plate and let rest until cool enough to handle.
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16
Transfer the braising liquid and vegetables to a medium pot and bring to a boil.
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17
Reduce the heat to medium-low and simmer until reduced by 1/3 in volume, about 30 minutes, skimming the top occasionally to remove any scum.
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18
Remove from the heat.
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19
To make the Gorgonzola Crust, combine the bread crumbs, Gorgonzola cheese, egg, thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a food processor.
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20
Pulse several times until the mixture resembles wet sand.
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21
Transfer to a medium bowl.
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22
Line a baking dish with foil.
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23
When the shanks are cool, coat evenly with the Dijon mustard.
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24
Dredge 1 at a time in the Gorgonzola crust, pressing down to adhere about 1/3 cup of the crust to the meat.
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25
Reserve the remaining crust mixture.
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26
Place the shanks in the prepared baking dish and bake until golden brown, 20 to 25 minutes.
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27
Add the remaining crust mixture to the reduced braising liquid and simmer over medium heat for 6 minutes.
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28
Remove from the heat.
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29
With a hand-held immersion blender or in batches in a food processor, puree the liquid on high speed.
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30
Cover to keep warm until ready to serve, then transfer to a gravy boat or decorative bowl.
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31
Remove the shanks from the oven.
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32
Drizzle with the sauce, and pass the remaining sauce at the table.
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33
Serve with Rosemary Creamed Potatoes.
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34
Serve immediately.
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35
Preheat the oven to 250 degrees F.
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36
Combine the potatoes and 1 teaspoon of salt in a heavy, medium pot.
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37
Cover with water by 1-inch and bring to a boil.
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38
Cook until the potatoes are just fork tender, 10 to 12 minutes.
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39
Drain in a colander and spread in a layer on a baking sheet.
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40
Bake until dry, 10 minutes.
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41
Remove from the oven and transfer to a heavy, medium pot.
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42
Over medium heat, add the remaining ingredients, and with a hand-held potato masher, mash the potatoes until creamy and the ingredients are well blended.
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43
Remove from the heat and transfer to a casserole dish.
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44
If preparing for the next day, allow to cool to room temperature and refrigerate, covered with plastic wrap, until the following day.
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45
Remove from the refrigerator and allow to warm to room temperature.
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46
Replace the plastic wrap with aluminum foil and bake for 25 to 35 minutes, until hot throughout.
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47
Remove from the oven, stir well to fluff potatoes, then serve immediately.
