1-2tsRosemaryfresh is best however dry can be used
1medium size can Tomatoescrushed or sauce (tomato paste can also be used but add more stock)
1-2CupsBeef or Chicken stock
1CupRed wine
1-2TBFlour
Instructions
Prepare your charcoal fire or gas grill for direct heat cooking at medium high heat. Pour oil on the shanks and sprinkle on the Competition Beef Rub or your choice of spices. Sear the meat until a crust is established rolling the shanks around to get charring on all sides. At this point you want to get colour and flavour and not to cook completely. Remove the shanks from the fire and set aside.
Preheat your Dutch oven over the fire and add some oil. Sautee the vegetables and garlic stirring frequently. Add the Bay leaf, rosemary, tomatoes and stock. Allow the liquid to heat up then place the seared shanks on top of the braising liquid. Cover and cook at a medium heat (about 300 F or so) for 90 minutes or so to see where it is at. Check the meat temperature - it should be around 190-200 F which is where the meat will start becoming rather tender. If less that 190 F, cover up again and keep cooking. The goal is to make sure the meat reaches above 200 F, before the dish can be finished up.
Once the shanks have reached above 200 F, remove them from the braising pot and set aside. Using a slotted spoon scoop out the vegetables into a bowl to discard leaving the sauce from the braising liquid. Add 3/4 cup of the wine keeping some to mixture and dissolve the flour. Once dissolved, add the flour mixture to the thin braising liquid. The flour roux will thicken the sauce as it heats. Simmer for five to ten minutes and stir the 'gravy'. Add the shanks back into the sauce and continue to heat through.
This dish is perfect with some mashed potatoes, rice or even some pasta. Place the potatoes on the bottom then a shank and of course topped with the tasty gravy. Enjoy!