This uses easy to find ingredients that add aromatic flavor. Prepare the vegetables by cutting into a small dice.
This helps to add flavor and thickens the sauce. Shake off excess as you don't want the coating to be too heavy.
Make sure you get a good sear by having a hot pan - this gets lots of flavor! Brown on both sides then remove from the pan.
Softening the veg really helps to bring out the natural sweetness Then add wine, reduce and add stock/water.
Nestle the beef shanks in the sauce and leave to cook low and slow so that the meat becomes really tender.
The gremolata is a simple mix of parsley, lemon zest and garlic. It adds a lovely fresh finish to the dish.
Traditionally served with risotto alla Milanese (a version of saffron risotto) for a wonderfully tasty, comforting meal!