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Braised Beef Shanks

Making the most of this economical and underrated cut is easy, and yields tender, fall-off-the-bone meat with outstanding flavor.
Season 3 beef shanks with salt and pepper.
Warm 1 T of olive oil in a dutch oven over medium-high heat.
Dredge the shanks in flour, coating each side, then shake off the excess.
Sear them in the hot oil for 3-4 minutes on each side.
Remove from the pan and let them rest on a plate.
Lower the heat and saute 1 chopped onion, 1 cup of chopped celeriac and 1 cup of chopped carrots in the dutch oven.
Add 2 cloves of minced garlic or a few good pinches of rosemary garlic salt after the vegetables have started to soften.
Add 2 T red miso and stir until everything is well mixed.
Add 2 cups of broth (any sort is fine) to the pan and loosen up any tasty brown bits.
Add 2 pints of chopped cherry tomatoes, salt, pepper and 1 t of thyme. Mix thoroughly.
Return the meat and any of the juices on the plate to the pan.
Cover and simmer for 2.5 to 3 hours, until the meat is tender and the gravy has reduced. Add hot water if the gravy is too thick.
Serve over pasta, polenta, or with perfect mashed potatoes.