Serves: 6
Total Calories: 93

2 tablespoons unsalted butter
1 tablespoon olive oil
3 slices (1 1/inch thick, about 3 lbs) beef shank, well trimmed
4 carrots, chopped
3 ribs celery, chopped
1 large onion, chopped
2 cups dry red wine
1 bay leaf

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil. Pat the meat dry and brown it well on all sides, about 10 minutes. Sprinkle with salt and pepper. Transfer the meat to a plate.

2 Add the vegetables and cook, stirring often, until nicely browned, about 10 minutes.

3 Add the wine and cook, scraping the bottom of the pan with a wooden spoon. Simmer the wine for 1 minute. Return the beef to the pot and add the bay leaf.

4 Cover the pan and reduce the heat to low. If the liquid evaporates too much, add some warm water. Cook 21/2 to 3 hours, turning the meat occasionally, until tender when pierced with a knife.

5 Remove the meat to a platter and cover to keep warm. Discard the bay leaf. Pass the vegetables through a food mill or puree them in a blender. Taste and adjust seasoning. Reheat if necessary. Spoon the vegetable sauce over the beef. Serve immediately

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 93
Calories from Fat: 53

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