4 beef shanks
salt and pepper, to taste
2 Tbsp olive oil
1 rib celery, sliced
½ cup baby carrots
½ cup mushrooms, sliced
1 bay leaf
1 cup dry red wine
1 cup Newman’s Own® Sockarooni Sauce
fresh parsley for garnish
Preheat oven to 325°F. Lightly season beef shanks with salt and pepper. In a large oven-proof sauté pan, sear shanks in olive oil over high heat until nicely browned.
Remove the steaks and set aside. Add the mushrooms, bay leaf, celery, and carrots to the pan and lightly sauté them.
Add the wine and put the shanks back in. Pour the Newman’s Own® Sockarooni Sauce over the shanks and cover the pan. Bake for approximately 3 hours, or until the meat almost falls off of the bone.
Sprinkle with chopped fresh parsley and serve immediately with some crusty bread and a green salad.