Slow braised beef cross cut shank

Ingredients
4 Beef Cross Cut Shanks
1 large onion, diced
4 medium carrots, chopped
2 stalks celery, chopped
6 cloves garlic, minced
2 Tablespoons tomato paste
1 cup red wine
About 4 cups beef broth
1 Bay leaf
4 Sprigs fresh thyme

Directions
​1. Preheat oven to 300 degrees. Heat a drizzle of oil in a Dutch Oven on medium high heat. Pat dry the beef shanks and and salt and pepper both sided.
2. When the oil is hot, brown the shanks 2 at a time, about 3-5 minutes on each side. Remove from pan and set aside.
3. Add more oil if needed and cook the onion, carrots and celery until tender. Add Garlic and cook until fragrant. Push the vegetables to the sides and add the tomato paste, stir and cook for 1 minute.
4. Add the red wine to the Dutch Oven and cook until reduced by half. Place beef shanks back into the Dutch Oven and pour in beef broth to almost cover shanks. Add bay leaf and thyme to the broth. Cover and braise in oven for 3 to 4 hours. The meat should fall off the marrow bone. 

Serve with mashed potatoes or a hearty bread. Enjoy!