Dredge the beef shanks through flour and coat it. (Skip this to keep it lower carb).
Melt the butter in a large oven safe braising pan over medium to medium-high heat.
Fry the beef shanks in the butter until browned on the outside. Move the beef shanks to a plate, and keep warm.
Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant. Pour in the white wine and deglaze the pan. Stir in the beef broth and the tomatoes.
Return the beef to the pan, making sure the shanks are submerged in the sauce. Place the lid on top and cook the shanks at 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
Ingredients
Directions
Dredge the beef shanks through flour and coat it. (Skip this to keep it lower carb).
Melt the butter in a large oven safe braising pan over medium to medium-high heat.
Fry the beef shanks in the butter until browned on the outside. Move the beef shanks to a plate, and keep warm.
Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant. Pour in the white wine and deglaze the pan. Stir in the beef broth and the tomatoes.
Return the beef to the pan, making sure the shanks are submerged in the sauce. Place the lid on top and cook the shanks at 300 °F for 4-5 hours, until the meat is tender and falling off the bone.