Serves 6
- 60 ml (¼ c) olive or avocado oil
- Salt and ground black pepper
- 250 g (1 c) flour
- 4 (about 1.5 kg) shanks, cut into 3cm pieces
- 2 onions, chopped
- 1 stalk celery, thinly sliced
- 2 carrots, peeled and cut into 3cm pieces
- 2 cloves garlic, crushed
- 250 ml (1 c) red wine
- 2 x 410g cans whole peeled tomatoes, mashed with a fork
- 250 ml (1 c) stock
- handful of thyme
- handful of oregano
- finely grated zest of 1 lemon
- 2 handfuls of green beans, side cut
Gremolata
- Handful of parsley
- 1 clove garlic, crushed
- finely grated zest of 1 lemon
1 Season the flour to taste, roll the meat in the flour and fry until brown in the oil in the pot.
2 Add the onions, celery, carrots and garlic and fry until brown. Season to taste.
3 Add the red wine, tomatoes, stock, thyme, oregano and lemon zest. Cover and simmer for about 2½ hours until the meat is tender.
4 Place the beans on top, cover and simmer for 15-30 minutes until the beans are cooked.
5 Gremolata: Mix the parsley, garlic and lemon, sprinkle over the pot just before you serve it with creamy polenta.
