Comment: There are boneless shanks, avoid them. Bone is part of taste. In fact if you can buy 1 or 2 more marrow bones, to cook with your shank, all the better. Depending on the meat, it will need to be cooked between 2:30 and 4:30. Therefore it is better to cook this dish the day before, and reheat it the next day. Like all simmered dishes they are best reheated.
2 large slices of beef shank (~450 g [1 lb] each)
1 marrow bone (opt)
4 to 6 carrots
400 g fresh or canned tomatoes
2 tablespoon of tomato puree
6 crushed garlic cloves
4 dl dry and full-bodied red wine
1/2 l of beef stock or broth
1 pinch of sugar
2 sprigs of fresh thyme
2 bay leaves
2 sprig of rosemary
2 sage leaves (opt)
a few sprigs of parsley
S + P
Cut the carrots into slices
Coarsely chop the onions
Peel, seed the tomatoes if fresh, dice them.
Peel the garlic cloves
Prepare the beef broth
Rosemary loses its leaves when cooked, tie it in a thin layer of gauze.
Incise the layer of fat around the shank every 3 to 4 cm.
Generously salt and flour the slices of beef.
Brown the beef slices (optionally in 2 batches), without exaggeration so as not to burn the flour, on both sides in a little oil. Reserve.
Put the onions and carrots in a Dutch oven and sweat for a few minutes.
Add the garlic (crushed), deglaze with the wine, cook for a few minutes.
Add the broth, tomatoes, tomato puree, a pinch of sugar and the pepper.
Return the meat to the casserole dish. Add the herbs, bring to a boil, a little salt, then cover, in the oven at 180C [360F] for 2 to 5 hours (check that the meat is fork tender).
Remove the herbs, check the seasoning.
Serve with polenta, noodles or roestis ...