Braised Beef Shanks
2 Lb Beef shanks
1 ½ C Red wine
1 C Chicken broth
Zest of an orange
6 Anchovies (or sardines)
2 Whole cloves
1 tsp Teeny Tiny Spice Company French Four Spice
1 tsp Salt
1 Each of carrot, leek, celery stalk, onion, and tomato, all chopped (I used a Tbs of tomato paste instead because I can’t stand tomatoes out of season).
In a Dutch oven, brown both sides of shanks in butter or fat.
Deglaze pan with chicken broth and red wine.
Add in all remaining ingredients, bring to a simmer over medium heat and then turn to a low simmer.
Put a circle of parchment paper over stew and cover with a lid. Braise for 3-4 hours or until fork tender.
Add salt and pepper to taste.