Recipe can be scaled up for more servings. Below made two servings.
INGREDIENTS
(2) Beef shanks, bone in, about 3/4 lb each
(1) Onion chopped
(2) Carrots chopped
(2) Celery stalks chopped *
1/2+ bottle of full bodied red wine
(3) + cups beef broth
Tomato paste concentrate
Anchovy paste concentrate
Bay leaf
Salt and pepper
Oil
Butter
Thick sliced mushrooms
[* full disclosure: I didn't have celery when I made this but would have used it if I did...]
INSTRUCTIONS
In a large dutch oven ala Le Creuset, sear/brown seasoned meat in oil on high heat. Remove to a plate.
Turn heat down and saute onion, carrot and celery until translucent in same pot.
Add wine to vegetables and reduce about in half. After reduced, add beef broth, about 2 teaspoons of tomato paste concentrate (or 2" from a tube), and one teaspoon anchovy paste (or 1" from tube), and bay leaf. Stir and bring back to simmer, add beef broth, meat and any juices back and make sure liquid covers.
Cover with lid and put in 300 degree oven for about 2-3 hours.
Remove from oven, remove meat to a plate and cover and keep warm in oven now turned off.
Strain braising liquid of all the veggies, squeezing out liquid from veggies through strainer. Return to pot and reduce until it starts to get a little saucy. [** Sometimes I help this kind of sauce along by adding about 1/2 packet of unflavored gelatin to thicken.]
Add mushrooms to large preheated pan on medium high heat and brown in butter.
Add meat and any juices back to sauce and baste with the sauce frequently until it gets really saucy. Add browned mushrooms during this process, but not before.
Once reduced to (almost) perfect saucy goodness turn off from heat and let sit for about 5 minutes in warm pot continuing to baste and the sauce will finish thickening. Serve either by itself or over rice or a mash.
