Ingredients

For the Shanks:

4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)

Kosher salt and freshly ground black pepper

1 cup plus 2 tablespoons flour, divided

1 1/2 tablespoons extra-virgin olive oil

1 medium onion, diced (about 1 cup)

2 carrots, peeled and diced (about 1 cup)

1 stalk celery, diced (about 3/4 cup)

2 1/2 tablespoons tomato paste

4 medium cloves garlic, finely chopped (about 4 teaspoons)

1/2 cup dry white wine

1 cup homemade or store-bought low-sodium chicken stock

1 1/2 teaspoons balsamic vinegar

1/2 teaspoon dried oregano

4 sprigs thyme

2 bay leaves

Pinch ground cloves

For the Gremolata:

1/2 cup flat-leaf parsley, finely chopped

1 tablespoon grated zest from 1 or 2 lemons

2 medium cloves garlic, minced (about 2 teaspoons)

Preparation

  1. Pat shanks dry using a paper towel. Place 1 cup flour on a plate. Season beef with salt and pepper and dredge in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat until lightly smoking. Add meat and cook without moving until well browned on first side, about 5 minutes. Flip and cook until browned on second side, about 4 minutes longer. Transfer to a slow cooker.

  2. Add onion, carrots, and celery to the Dutch oven, reduce heat to medium, and cook, stirring occasionally, until vegetables begin have softened, about 7 minutes. Add tomato paste and garlic. Stir and continue cooking until fragrant, about 1 minute longer. Add wine and scrape up any browned bits from the bottom of the pot using a wooden spoon.

  3. Transfer the contents to a slow cooker and add stock, vinegar, oregano, thyme, bay leaves, and ground clove. Season with salt and pepper and cook on low until meat is tender, about 6 hours.

  4. Remove and discard thyme sprigs and bay leaves. Skim fat from the sauce and transfer 1/2 cup of gravy to a medium saucepan. Whisk the remaining 2 tablespoons of flour into the reserved gravy until no lumps remain. Add the rest of the sauce to the saucepan. Whisking frequently, bring the sauce to a rolling boil over high heat and cook until the sauce achieves a gravy-like consistency, about 4 minutes. Season to taste with salt and pepper.

  5. For the Gremolata: Meanwhile, combine parsley, lemon zest, and garlic in a small bowl

  6. Serve with polenta and garnish with the gremolata!