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Peppered Beef Shank in Red Wine
Ingredients
  • 2 to 2 ½ pounds beef crosscut shank, fat trimmed away
  • Kosher salt and freshly ground black pepper
  • Vegetable or peanut oil
  • 10 to 12 cloves garlic, peeled and roughly chopped
  • 2 medium yellow onions, peeled and roughly chopped
  • 1 large stalk celery, roughly chopped
  • 1 bay leaf
  • 1 rosemary sprig
  • 750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
  • 4 cups beef broth
  • 2 tablespoons balsamic vinegar
Steps
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