Serves: 4
Total Calories: 43

4 beef shank, 2 inches thick
1/4 cup polyunsaturated oil
2 pounds marrow bones
2 tablespoons flour
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion, diced
5 cloves garlic, diced
4 tablespoons tomato paste
1 bottle dry red wine
16 ounces low salt beef stock base
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place the flour and beef shanks in a large plastic freezer bag and shake well to coat the meat.

In a large Dutch oven, heat the oil until hot and then sear the meat and marrow bones until a brown crust forms and remove to a platter. Pour off the remaining fat.

Over medium heat, add the carrot, celery, onion and garlic to the Dutch oven and sauté until softened. Add the tomato paste and cook for 3 minutes. Return the meat and marrow bones to the Dutch oven, add the bay leaf, salt, pepper, wine and stock, bring to a boil, cover and place the Dutch oven in a 300 degree oven. Cook for 3 hours until the meat is very tender. Remove the meat and bay leaf from the pot, puree the vegetables, bring the sauce to a boil and reduce by 1/3. Spoon the sauce over the meat and bones when served.

Nutritional Facts:

Serves: 4
Total Calories: 43
Calories from Fat: 0

More Recipes from the The Happy Heart Cookbook Cookbook:
Beef and Spinach Rice
Chili
Stuffed Cabbage
Stuffed Romaine
Baked Stuffed Eggplant
Madrileno Cheese Stuffed Eggplant
Lima Brisket
Lima Bake
Meatloaf
Stuffed Peppers
Sweet and Sour Meatballs
Special Hash
Zucchini Lasagna
Roast Beef Tenderloin
Beef with Pea Pods and Oyster Sauce
Beef Teriyaki
Steak with Faro
Stuffed Flank Steak
Beef Stroganoff
Beef Bourguignon
Sweet and Sour Brisket
Goulash
Braised Beef in Red Wine Sauce
Braised Beef Shanks
Beef Stew
Plum and Apricot Tzimmes
London Broil
Braised Beef Short Ribs
Grilled Hanger Steak