(3-3/4lbs) beef shanks
1 large onion, finely chopped
1 large carrot, medium chopped
2 cloves garlic, minced
3 cups beef stock
1 cup crushed tomatoes
1 cup water
1/4 cup balsamic vinegar
2-3 sprigs fresh thyme, chopped
2 bay leaves
salt&pepper – to taste
1 cup dry white wine
1 cup pearl onions
1 cup cremini mushrooms thinly sliced
2tsp adobo chili powder
Pat the meat dry and sprinkle generously with salt and pepper.
Add the meat and cook without moving until a beautiful golden crust forms, which will take 3-5 minutes. Flip the meat and continue cooking until a crust forms on that side too. Remove the cooked pieces of meat to a 7 quart Dutch oven.
Once the meat has been cooked and removed, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion, carrots, celery and garlic and cook, stirring often, until the vegetables are fragrant and become slightly golden. Add flour cook out 2minutes
Add white wine, reduce 2minutes, add stock and water, balsamic vinegar, fresh herbs, chili powder, salt, pepper and bring to a boil.
Lower the heat and simmer uncovered for about 5 minutes, then pour over the meat in the Dutch oven.
Cover and cook in a 325F oven for 3 to 3½ .