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1
Chop carrots, celery, and onions (I put everything in my food processer).
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2
Preheat oven to 325 degrees F.
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3
Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven) Add enough olive oil to cover the bottom (use more or less than 1/2 cup).
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4
Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside.
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5
Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned.
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6
Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt) tomato paste and anchovy paste. Cook for 1 - 2 minutes.
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7
Add the red wine to the Dutch Oven to deglaze the pan. Scrap up any browned bits from the bottom of the pan. Add beef broth (or stock) and bay leaves - bring to a boil.
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8
Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven.
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9
Cook for 2 - 3 hours. This depends on the size of the shanks.
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10
Remove bay leaves - ready to serve!
