Red Wine Braised Center-Cut Beef Shanks - cooking recipe

Ingredients

4 beef shanks (Center Cut 8 oz. each)
1/4 cup extra virgin olive oil
2 teaspoons fine sea salt
2 teaspoons fresh ground black pepper
2 cups brown onions (Chopped)
1 cup carrot (Chopped)
3 tablespoons garlic (Chopped)
2 cups merlot (Repertoire)
6 cups beef stock
3 cups roma tomatoes (Chopped)
2 tablespoons tomato paste
3 bay leaves
2 sprigs lemon thyme
2 sprigs fresh parsley
3 sprigs fresh rosemary
2 sprigs winter savory (Fresh)
4 juniper berries
4 black peppercorns
1 lb egg noodles

Preparation

In a braising pan heat 3-tablespoons olive oil, onions, carrots and saute until tender. Add garlic and saute for a minute.
In a bowl add olive oil, sea salt, black pepper and wisk. Toss beef shanks one at a time in oil.
Place 2 beef-shanks in braising pan and sear on both sides, remove from pan and set aside. Sear remaining beef shanks and place all beef- shanks into the pan.
Add 1/2 cup Merlot wine and reduce wine by one-half.
Add beef stock, tomatoes, tomato paste, bring to a full boil and reduce to simmer.
Place fresh herbs, juniper berries, peppercorns in cheesecloth, tie with string and place in pan. Place a tight fitting lid over pan and braise 1 1/2 to 2 hours or until beef is tender.
Remove beef-shanks and hold warm. Strain beef stock and cook egg noodles in beef stock until tender.
Divide noodles into warm bowls and place 1 Center-Cut Beef Shank on top. Add beef broth and garnish with fresh chopped parsley.
Chef's Note: Use a good quality Repertoire Wine2006 2006; Harmony Cellars, Paso Robles, Calif.