Recipes

Preheat oven to 300 degrees. Season shanks with salt and pepper and press well to dry. Tie herbs into a bouquet with string into a tight bouquet and reserve. Heat a small bit of vegetable oil in a dutch oven until hot. Sear shanks on each side until golden brown. Once all sides are browned, remove shanks from pan and reserve. Lower heat to medium low and add carrot, celery and onion and stir to soften, scraping bottom of pan as you stir. Once onion is fragrant, add beer and return heat to medium high. Bring to a simmer. Add in shanks, beef stock and herb bunch. Turn off heat, cover and place in oven for about five hours until meat is fall of the bone tender. Serve with mashed potatoes or roasted vegetables or use for a French dip sandwich.