Beef Shank

Beef Shank

2 Beef Shanks 1 Vidalia onion chopped 3 garlic chopped 1 green pepper chopped 3 carrots peeled and cut into slices 3 celery stalks peeled cut into slices Small can Tomato paste 1 cup red wine Enough beef broth to coat shanks 3 tablespoons Worcestershire Sauce Olive oil Salt and pepper to taste

Coat pan with enough olive oil brown both shanks on top and bottom. Remove shanks and set aside. Place onions, green peppers, garlic, carrots and celery cook until soft. Add shanks, red wine, Worcestershire sauce, small can of tomato paste and broth place in an oven at 300 for 5 hours and cover with lid or aluminum foil. Shred meat and place over mushroom risotto with a little juice from pan.