Ingredients
1/2 cup all-purpose flour3/4 teaspoon salt, divided1/2 teaspoon pepper6 beef shanks (14 ounces each)2 tablespoons butter1 tablespoon olive oil1/2 cup white wine or beef broth1 can (14-1/2 ounces) diced tomatoes, undrained1-1/2 cups beef broth2 medium carrots, chopped1 medium onion, chopped1 celery rib, sliced1 tablespoon dried thyme1 tablespoon dried oregano2 bay leaves3 tablespoons cornstarch1/4 cup cold waterGREMOLATA:1/3 cup minced fresh parsley1 tablespoon grated lemon zest1 tablespoon grated orange zest2 garlic cloves, mincedPolenta, optional
Preparation
In a large resealable container, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt.
Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.
Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a small bowl, combine the 4 gremolata ingredients. Serve beef with sauce and gremolata. If desired, serve over polenta.
