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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 possibly large, heavy saute/fry pan over high heat.
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5
Add in the shanks and sear till well-browned on all sides, about 8 min.
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6
Remove the shanks.
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7
Add in the onions, carrots, and celery, and cook, stirring, for 4 min.
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8
Add in the garlic and cook, stirring, for 1 minute.
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9
Add in the wine and cook, stirring, to deglaze the pan.
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10
Cook till slightly reduced, about 5 min.
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11
Return the shanks to the pot and add in 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 till the shanks are tender, about 1 hour and 45 min to 2 hrs, skimming to remove any scum which forms on top.
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13
Preheat the oven to 375 degrees.
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14
Remove from the heat and throw away the bay leaves.
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15
Transfer the shanks to a large plate and let rest till cold sufficient 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 till reduced by 1/3 in volume, about 30 min, 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 tsp.
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20
salt, and 1/4 tsp.
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21
black pepper in the bowl of a food processor.
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22
Pulse several times till the mix resembles wet sand.
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23
Transfer to a medium bowl.
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24
Line a baking dish with foil.
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25
When the shanks are cold, coat proportionately with the Dijon mustard.
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26
Dredge 1 at a time in the Gorgonzola crust, pressing down to adhere about 1/3 c. of the crust to the meat.
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27
Reserve the remaining crust mix.
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28
Place the shanks in the prepared baking dish and bake till golden, 20 to 25 min.
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29
Add in the remaining crust mix to the reduced braising liquid and simmer over medium heat for 6 min.
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30
Remove from the heat.
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31
With a hand-held immersion blender or possibly in batches in a food processor, puree the liquid on high speed.
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32
Cover to keep hot till ready to serve, then transfer to a gravy boat or possibly decorative bowl.
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33
Remove the shanks from the oven.
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34
Drizzle with the sauce, and pass the remaining sauce at the table.
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35
Serve with Rosemary Creamed Potatoes.
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36
Serve immediately.
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37
This recipe yields 4 servings.
