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1
Preheat the oven to 350F.
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2
Heat oil in a large heavy pot over medium high heat.
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3
Sprinkle both sides of the beef shanks with salt and pepper, then dredge each side in the flour, making sure to coat well.
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4
Add the shanks into the hot oil.
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5
Brown the shanks on each side, 2-3 minutes per side.
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6
You may have to work in batches.
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7
Remove beef shanks from the pan and set aside.
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8
Deglaze the pan by adding the red wine, scraping up any bits on the bottom.
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9
Add the beef broth to the wine and then place the shanks, garlic, rosemary, lemon peel, bay leaves, carrot, celery, and onion back into the pan.
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10
Cover with a heavy tight fitting lid and place in the preheated oven.
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11
Braise for 2 1/2 3 hours or until the meat falls off the bone.
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12
Then, remove the pot from the oven.
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13
Let the dish cool on the counter for about an hour until it can safely be put in the fridge overnight.
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14
The next day, place the pot in the oven and turn oven to 300 degrees F. Bake the dish until heated all the way through.
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15
Serve on top of a bed of creamy mashed potatoes with plenty of the sauce.
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16
And if you can get your fork in there, make sure you eat the marrow out of the bone.
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17
Its the best part!
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18
!
