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1.
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Preheat oven to 350degreesF.
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2.
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Heat a large Dutch oven over medium-high heat.
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Season shanks with salt and pepper, dredge in flour, and shake off excess.
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Add oil to pan and brown shanks all over, about 15 minutes.
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Transfer to a plate.
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3.
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Add celery, onion, and carrots to pot and season with salt and pepper, to taste.
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Cook, stirring occasionally, until tender and brown, about 20 minutes.
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Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes.
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Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon.
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Reduce heat and cook until wine lightly coats vegetables.
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Return shanks to pot, add broth, and bring to a simmer.
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Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
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4.
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Transfer shanks to a plate and cover with foil to keep warm.
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Let sauce settle on stove top, about 10 minutes; skim fat.
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Bring to a boil, and cook until slightly thickened, about 5 minutes.
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Season with salt and pepper, to taste.
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Return shanks to sauce; turn to coat and heat through.
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Spoon sauce and vegetables over meat, scatter parsley on top and serve.
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Serve shanks with polenta if desired.
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Calories: 810
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Total Fat: 34 grams
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Saturated Fat: 9 grams
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Total Carbohydrate: 16 grams
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Protein: 101 grams
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Sodium: 602 milligrams
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30
Cholesterol: 313 milligrams
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Fiber: 2 grams
