This dish warms your belly and your heart.
Discover the secrets behind coaxing rich flavors from high-quality Wagyu beef, slow-cooked to perfection.
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5 lbs trimmed 9LF 100% Fullblood Wagyu beef shanks
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Kosher Salt
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1/3 cup celery, chopped
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Freshly ground black pepper
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3 TBS extra virgin olive oil
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2 onions, cut into 1/2 dice
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4 celery ribs, cut into 1/2 inch dice
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2 carrots, cut into 1/2 inch dice
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1 cup dry red wine
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1 (28 oz) can crushed tomatoes
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1 cup low sodium beef broth
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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Cooked polenta or mashed potatoes for serving
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Preheat the oven to 325°F. Season the shanks with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the shanks to the casserole and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate. Repeat with the remaining shanks.
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Pour off all but 2 tablespoons of fat from the casserole. Add the onions, celery, carrots, and a generous pinch of salt and cook over moderate heat, stirring, until the vegetables are very soft and golden, 15 minutes. Add the wine and bring to a boil. Simmer over moderate heat for 2 minutes. Add the tomatoes and broth; bring to a boil. Return the shanks and any accumulated juices to the casserole. Add the herbs. Cover and braise in the oven for 3-4 hours, until the meat is very tender.
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Serve the shanks and a little bit of sauce over polenta or mashed potatoes. Meat can be shredded or chopped and marrow scooped out to divide up the shanks if they are too big for individual servings.
